Cucumber Salad with Mint and Feta


When the hot weather hits, nothing is more cooling than a cucumber salad. I especially love the thin-skinned varieties of cucumbers—Persian, Armenian, English. Their peels are thin and delicate, not bitter like regular cucumbers, so they don’t require peeling. They’re also not usually as seedy.

Persian Cucumber

Persian cucumbers, about 5 inches long

In this salad, thinly sliced cucumbers are tossed with thinly sliced red onion, red radishes, a few mint leaves, and feta cheese, all with a simple olive oil and vinegar dressing.

Cucumber Salad with Mint and Feta Recipe

  • Prep time: 10 minutes
  • Yield: Serves 4


  • 1 lb thin skinned, mild (non bitter) cucumbers, such as Persian, Armenian, or English cucumbers.
  • 1/4 red onion, thinly sliced
  • 2 or 3 red radishes, thinly sliced
  • 10 young mint leaves, thinly sliced
  • 2 teaspoons white wine vinegar
  • 1 1/2 Tbsp olive oil
  • 1/2 teaspoon kosher salt (more to taste)
  • 1/8 teaspoon freshly ground black pepper (more to taste)
  • 1/3 cup crumbled feta cheese


1 In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, and mint leaves. Sprinkle with vinegar and toss to coat.

2 Right before serving sprinkle with olive oil, salt, and pepper, and toss to coat. Place on serving dish and sprinkle with crumbled feta cheese.


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Mandolin at for thinly slicing vegetables

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Showing 4 of 33 Comments

  • Oralea Howard

    DELICIOUS. I’m eating it right now and loving every bite. I don’t like summer (winter is my season), but eating this salad, I feel like summer might not be so bad. :)

  • ridojiri

    These Lebanese cucumbers are a lot longer here. [NZ]

  • Zoe

    Love this recipe. It is great as it is, but also wonderful as a base to do a fridge dump. I often add chickpeas, roasted chicken, marinated onion. When I have them in the garden, I use picking cukes and they work really well. Off season I use the english kind. I cut them with a mandolin, salt, rinse and wring in a sack cloth and they taste very very good in this dish. I made this earlier this week with salmon roasted with miso… a HUGE batch and it gobbled up – no leftovers. Nice premature entree to Spring.

  • Tommy T

    I just posted a comment about Armenian cucumbers but just now read the first part of the recipe which suggests trying Armenian cukes. The thing about Armenian cucumbers is that they need to be harvested young. If harvested young enough the skin is almost fuzzy soft, “like a baby’s bottom”, & the seeds are so undeveloped as to be 100% as crisp & edible as the rest of the melon, which is what the genetics tell us it really is.
    On a related note, I have even used unripe watermelon, peeled, as cucumber, when a baby watermelon was accidentally severed from the vine! It would seem most cucurbits (family of plants including cucumber, melon, squash, pumpkin, watermelon, & gourds) have some similar taste profiles from the start. Salúd! Tommy

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