This feta cheese salad is bright, refreshing and simple to make using everyday ingredients. Crisp cucumber, juicy cherry tomatoes, crunchy celery and red onion combine with creamy feta for a well-balanced, flavorful salad that’s perfect for summer or as a light side.
Important: add salt just before serving. If salted too early the vegetables release water and the salad becomes watery.
If you prefer not to eat cucumber seeds, remove the core with a teaspoon after halving the cucumber lengthwise. I usually leave them in — I find the seeds mild and they keep the texture intact — but feel free to scoop them out if you like.
Peel the cucumber if you dislike the skin. I peel non-organic cucumbers, but with organic ones I typically just wash them and trim the ends.
More salads you might enjoy:
- Watermelon and feta salad
- Salmon and crudités salad with coconut blossom nectar and umami salt vinaigrette
- Shredded roast chicken with pesto, crudités bits and orzo summer salad
- Swiss chard, salmon, turmeric and fresh lovage warm salad with acini de pepe pasta
- Quinoa with roast vegetables, halloumi, zaatar and pomegranate
Let’s get chopping!
Feta cheese salad
Equipment
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chopping board
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knife
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glass bowl
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wooden spoon
Ingredients
- 1 medium cucumber
- 200 g cherry tomatoes
- 3 sticks celery
- 200 g feta cheese
- 1 onion red
- 1 spring rosemary
- chili optional
- salt
Instructions
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Wash all vegetables thoroughly.
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Peel the cucumber slightly if desired and chop into small chunks. Halve the cherry tomatoes. Finely slice the red onion, chop the celery and, if using, finely slice the chili. Combine all vegetables in a bowl and toss gently.
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Cut the feta into small cubes and scatter over the salad. Mix gently to distribute the cheese without breaking it up too much.
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Finish with rosemary leaves and add salt only before serving. Serve immediately for the best texture and freshness.