Cucumber, Feta, & Red Onions

5 min Cook
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This salad uses crunch Persian cucumbers, creamy Feta cheese, tangy Kalamata Olives, oregano, and crips red (purple) onions.  This refreshing salad is mostly eaten in the summer, however, because we can get cucumbers in the US, all-year-round, you can enjoy it just about any time you feel like it.  

Persian cucumbers

Mini or Persian cucumbers

The reason I use the Persian cucumbers is that they are so crunchy. I would never dare use slicing cucumbers, however, I do use English cucumbers when I can’t find the small Persian cucumbers

English cucumbers

The end result is this beautiful and delicious salad.  You can even stuff this in a low-carb tortilla for a delicious sandwich or wrap. 

cucumber feta salad

Cucumber, Feta, & Red Onions

Cucumber, Feta, & Red Onions

This is a refreshing summer salad or any time of the year for that matter. Crunchy cucumbers, creamy feta, tangy Kalamata olives, and crisp onions.
prep time
10 min
cooking time
5 min
total time
15 min


  • Bowl

  • Knife


  • 3 Persian Cucumbers, cut into thin slices

  • 30 grams feta cheese, crumbled

  • ½ Red onion, thinly sliced

  • 8 Kalamata olives

  • 4 Tbsp Red Wine vinegar

  • 2 Tbsp Extra Virgin Olive Oil

  • ½ Tsp. sea salt

  • ½ Tsp. freshly grated black pepper

  • 1 teaspoon oregano


Slice the cucumbers and red onions and place in mixing bowl.
Then add the Kalamata olives, salt, and pepper.
Top with the feta and oregano. Add the vinegar and the olive oil and mix well.
Enjoy! Bon Appetit! Kali Orexi!


If you want, cut the cucumbers and onions into small cubes and using all the same ingredients, create a stuffing for a sandwich. You will love this in a low-carb tortilla.

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