This Cucumber Radish Feta Salad is basically summer in a bowl. It’s crisp, refreshing, herby, and just a little bit salty thanks to creamy feta. It comes together in under 30 minutes and always impresses, especially when those farmers' market radishes are at their peak.
I love whipping this up for an easy lunch or as a perfect side dish with my grilling recipes. Try pairing it with Beef Kofta or Chicken Shish Tawook.
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Ingredients
A simple recipe with simple ingredients. Here’s everything you need:
- Cucumbers: I love using crisp and thin-skinned Persian cucumbers. They are perfect for salads. English cucumbers are a good backup. You’ll find many cucumber-based salad recipes on my blog, like my Chickpea Cucumber Salad, Kale Chickpea Salad and Authentic Fattoush.
- Radishes: Peppery and vibrant. I prefer the classic red radishes that are available year-round. But if you can find colorful (also called Easter Egg radishes), use those! If spicy radish is not your thing, try using small salad turnips instead.
- Fresh Herbs: I personally really enjoy the combination of fresh dill and fresh mint. It’s a combination I go back to often, but do feel free to use whatever herbs you have on hand or you prefer. Fresh parsley would work nicely here too.
- Cheese: Creamy Greek feta cheese is the way to go here! It works perfectly with the other ingredients. You can give goat cheese a go instead. Make sure to try my Maroulosalata (Greek Lettuce Feta Salad) and Greek Butter Bean Salad.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to make this Cucumber Radish Feta Salad Recipe
This is a pretty straightforward recipe, but I always recommend taking a look at all the photos first to get a feel for all the steps.
Step 1. Slice. Using a mandoline, thinly slice the cucumbers and radishes. You can also use a sharp knife, but a mandoline makes quick work of this task.
Step 2. Salt. Toss the slices in a large bowl with a teaspoon of salt. Let it sit for about 15 minutes. This pulls out excess moisture.
Step 3. Drain Excess Water. Either spoon it out or place the veggies in a sieve and press gently to extract more.
Step 4. Assemble. Place your drained cucumber and radish slices into a mixing bowl. Add chopped mint, dill, extra virgin olive oil, lemon juice and some black pepper.
Step 5. Toss. Toss well, then taste and season with more salt and freshly cracked black pepper if needed.
Step 6. Plate and Garnish. Plate and top with crumbled feta cheese and extra herbs for garnish.
Expert Tips
- Be careful. If you’re using a mandoline, wear cut-proof gloves or use the guard.
- Don’t skip the salting step. It keeps the salad from turning watery.
- Keep it vegan. Skip the feta or use a vegan feta substitute.
- Change it up. Add green onions, thinly sliced red onion, use red wine vinegar or apple cider vinegar instead of lemon juice… Get creative! Make it creamy with a dollop of sour cream or Greek yogurt. Check out some of my other Mediterranean Salad Recipes for inspiration.
Recipe FAQs
Absolutely. Slice, salt, and drain the veggies a few hours ahead. Store in the fridge, then dress and garnish right before serving.
It’s best fresh but will hold for 24 hours in the fridge. The herbs may wilt and the veggies soften slightly. Store it in an airtight container.
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Recipe Card
Cucumber Radish Feta Salad
Equipment
Ingredients
- 4 Persian cucumbers
- 2 Radish bunches (greens removed, roots trimmed)
- 1 teaspoon Kosher salt - May need more to taste
- 2 tablespoon Fresh mint (chopped)
- 2 tablespoon Fresh dill (chopped)
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Lemon juice
- ¼ teaspoon Black pepper
- ¼ cup Greek feta (crumbled)
- Mint leaves and dill fronds for garnish
Instructions
- Slice. Using a mandoline, thinly slice 4 Persian cucumbers and 2 Radish bunches (greens removed, roots trimmed). You can also use a sharp knife, but a mandoline makes quick work of this task.
- Salt. Toss the slices in a large bowl with 1 teaspoon Kosher salt. Let it sit for about 15 minutes. This pulls out excess moisture.
- Drain Excess Water. Either spoon it out or place the veggies in a sieve and press gently to extract more.
- Assemble. Place your drained cucumber and radish slices into a mixing bowl. Add 2 tablespoon Fresh mint (chopped), 2 tablespoon Fresh dill (chopped), 3 tablespoon Extra virgin olive oil, 2 tablespoon Lemon juice and ¼ teaspoon Black pepper.
- Toss. Toss well, then taste and season with more salt and freshly cracked black pepper if needed.
- Plate and Garnish. Plate and top with ¼ cup Greek feta (crumbled) and extra Mint leaves and dill fronds for garnish.
Notes
- Cucumbers: I love using crisp and thin-skinned Persian cucumbers. They are perfect for salads. English cucumbers are a good backup.
- Radishes: I prefer the classic red radishes that are available year-round. But if you can find colorful radishes (also called Easter Egg radishes), use those!
- Fresh Herbs: I personally really enjoy the combination of fresh dill and fresh mint. It’s a combination I go back to often, but do feel free to use whatever herbs you have on hand or you prefer. Fresh parsley would work nicely here, too.
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