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Cucumber, Mint & Fetta Salad

A refreshing and tasty summer salad that's so easy to prepare
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cucumber mint fetta salad

This Cucumber, Mint & Fetta Salad is proof that you don’t need a long list of ingredients to make an unforgettable salad.

I first discovered this fresh summer salad at a friend’s BBQ back in the early 2000’s.

I fell in love with the flavours and my friend shared the recipe with me – and I’ve been making it since.

It’s especially perfect with seafood or a summer BBQ.

cucumber mint fetta salad 1

The ingredients

You’ll need:

  • a continental (telegraph) cucumber
  • fetta cheese
  • fresh mint
  • olive oil
  • lemon juice
  • salt and pepper.

The exact quantities can be found in the recipe card at the end of this post.

cucumber mint fetta salad

Making Cucumber, Mint & Fetta Salad

First, wash the cucumber and slice strips of peel from it with a vegetable peeler to create a striped effect.

Slice the cucumber and arrange on a serving platter.

cucumber mint feta salad method

Chop the mint and crumble the fetta with your hands.

Mix chopped mint and crumbled fetta together before sprinkling over the sliced cucumber.

Whisk the olive oil, lemon juice and a little salt and pepper together.

Pour the dressing over the salad and serve immediately or store in fridge until serving.

cucumber mint fetta salad

Cucumber, Mint & Fetta Salad

A refreshing and tasty summer salad that's so easy to prepare
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: Australian, Greek
Keyword: Cucumber, Mint & Fetta Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 160kcal

Ingredients

  • 1 continental cucumber
  • 1/2 cup fresh mint leaves, chopped (leave one sprig to garnish)
  • 150 grams fetta cheese, crumbled
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and pepper (to taste)

Instructions

  • Wash cucumber and slice strips of peel with a vegetable peeler to create a striped effect. Slice and arrange on a serving platter.
    cucumbers on serving tray
  • Mix chopped mint and crumbled fetta together. Sprinkle over sliced cucumber.
    cucumber mint fetta salad method
  • Whisk olive oil, lemon juice and a little salt and pepper (to taste) together. Pour over salad.
  • Serve immediately or store in fridge until serving.

Notes

  1. This salad uses a continental (also called telegraph or english) cucumber. 
  2. Store salad in fridge for up to one day.

Nutrition

Calories: 160kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 281mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 1mg
Recipe Rating




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