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Mediterranean cucumber yogurt feta salad in a rustic ceramic bowl topped with fresh dill and black pepper.

Mediterranean Cucumber Yogurt Feta Salad

A crisp, refreshing, and creamy Mediterranean Cucumber Yogurt Feta Salad made with English cucumbers, bite-sized feta cubes, fresh dill, and a velvety lemon-Greek yogurt dressing. Naturally low-carb, gluten-free, and Mediterranean diet compliant.
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Prep Time 15 minutes
Servings: 4
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Creamy Yogurt Base & Dressing:
  • ½ cup Plain Greek Yogurt 2% or full-fat
  • 2 tbsp Extra Virgin Olive Oil plus extra for drizzling
  • 1 tbsp Fresh Lemon Juice
  • ½ tsp Garlic Powder or 1 small clove minced garlic
  • ¼ tsp Kosher Salt
  • ¼ tsp Freshly Cracked Black Pepper
For the Salad:
  • 2 large English Cucumbers or 5 Persian cucumbers, sliced into ¼-inch rounds
  • 6 oz 170g Block Feta Cheese (in brine), cut into bite-sized ¼-inch cubes
  • ¼ cup Fresh Dill finely chopped
  • 1 pinch Red Pepper Flakes or sliced red chili optional, for garnish

Method
 

Salt and Drain Cucumbers:
  1. Place sliced cucumber rounds in a colander set over a bowl. Sprinkle with ¼ tsp kosher salt and let sit for 10–15 minutes to draw out extra moisture. Pat dry thoroughly with paper towels.
Make Creamy Dressing:
  1. In a small bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon juice, garlic powder, salt, and black pepper until completely smooth.
Coat Cucumbers:
  1. Add the dried cucumber rounds and half of the fresh dill to a large mixing bowl. Pour the creamy yogurt dressing over top and gently toss until cucumbers are thoroughly coated.
Layer Feta Cubes:
  1. Gently fold in the cubed feta cheese, keeping the cubes intact to prevent them from crumbling into the dressing.
Garnish and Serve:
  1. Transfer to a wide serving bowl. Top with remaining fresh dill, a generous dusting of cracked black pepper, optional red pepper flakes or chili slices, and a final drizzle of extra virgin olive oil. Serve immediately or chill for 15 minutes before serving.

Notes

  • Make-Ahead Tip: Keep dressing and salted cucumbers in separate containers in the fridge for up to 2 days, then combine just before serving.
  • Feta Choice: Always buy block feta in brine rather than pre-crumbled feta for superior moisture, creaminess, and presentation.