Cucumber Salad Recipe

Prepare cucumbers

If using English cucumbers, trim the ends and slice cucumbers into 1/8- to 1/4-inch rounds. If cucumber skin is thick, peel half the skin in vertical strips for texture. Place sliced cucumbers in a large mixing bowl.

Slice onion and tomatoes

Peel and thinly slice the red onion into half-moons (about 1/8-inch). Halve cherry tomatoes. Add onion and tomatoes to the bowl with cucumbers.

Season base

Add chopped fresh dill to the cucumber mixture and gently toss to combine. If using, crumble feta and set aside to add after tossing with dressing so it keeps texture.

In a small bowl or jar, combine olive oil, white wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk vigorously (or shake the jar with lid on) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds.

Taste and adjust seasoning: add more salt, pepper, or a splash more vinegar or lemon if you prefer brighter acidity.

Pour the dressing over the cucumber, onion, and tomato mixture. Gently toss with a large spoon or salad tongs until everything is evenly coated.

Sprinkle toasted pine nuts (or sliced almonds) and crumbled feta over the top and give one light toss so cheese stays slightly distributed.

Let the salad sit for 10 minutes at room temperature to allow flavors to meld (or chill for up to 1 hour). Just before serving, taste and adjust salt/pepper or a squeeze of lemon if needed.

Serve chilled or at room temperature as a refreshing happy hour side or light appetizer.