Introduction
I make this Persian cucumber feta mint salad all summer long when I want something fresh and light that comes together in about 10 minutes. Persian cucumbers are smaller, thinner-skinned, and crunchier than regular cucumbers — they’re the perfect base for this salad and don’t need any peeling or seeding. The salty feta and bright fresh mint take the whole thing to another level, and the simple lemon dressing ties it all together beautifully. This works great as a quick lunch, a light side dish alongside grilled meats, or a refreshing addition to any summer spread. If you love simple Mediterranean-inspired salads, you’ll also want to try this Mediterranean chickpea salad with lemon dressing for a heartier option that works just as well for meal prep.
How to Make Persian Cucumber Feta Mint Salad (Quick Overview)
To make this Persian cucumber feta mint salad, slice Persian cucumbers into thin rounds, toss with crumbled feta, fresh mint leaves, red onion, and a simple lemon and olive oil dressing. Chill for 10 minutes and serve. The whole salad is ready in about 10 minutes with zero cooking required.
About the Ingredients
Persian Cucumbers
Persian cucumbers are the star of this Persian cucumber feta mint salad — they’re smaller and crunchier than regular English cucumbers with thinner skin and almost no seeds, so you don’t need to peel or deseed them at all. Look for them at most grocery stores or Middle Eastern markets. If you can’t find them, English cucumber works as a substitute — just dice it into smaller pieces. Persian cucumbers are also exceptionally hydrating — according to Healthline’s guide to cucumber nutrition, cucumbers are made up of about 96% water, making them one of the most hydrating vegetables you can eat.
Feta Cheese
Crumbled feta adds a salty, creamy richness to this easy cucumber feta mint salad recipe that balances the cool cucumber and bright mint perfectly. Use block feta and crumble it yourself — it’s creamier and less dry than the pre-crumbled version and makes a big difference in texture.
Fresh Mint
Fresh mint is what makes this Persian cucumber feta mint salad taste uniquely bright and aromatic rather than like a plain cucumber salad. Don’t substitute dried mint — it doesn’t have the same fresh, vibrant quality. Tear the leaves by hand rather than chopping so they don’t bruise and turn dark.
Red Onion
Thinly sliced red onion adds a sharp, slightly sweet bite that contrasts beautifully with the cool cucumber and creamy feta in this quick Persian cucumber salad with feta. Soak the sliced onion in cold water for 5 minutes before adding if you want to mellow the sharpness without losing the flavor.
Lemon Dressing
A simple dressing of fresh lemon juice, extra virgin olive oil, a pinch of sumac, and salt is all this Persian cucumber feta mint salad needs. Sumac adds a tangy, slightly fruity flavor that’s a signature of Persian cuisine — find it at Middle Eastern grocery stores or online.
Tips and Tricks
Salt the sliced cucumbers lightly and let them sit for 5 minutes before assembling this Persian cucumber feta mint salad — this draws out excess moisture so the dressing doesn’t get watered down.
Add the feta and mint right before serving rather than mixing them in ahead of time. The mint stays brighter and the feta holds its shape better when added last to this easy cucumber feta mint salad recipe.
Use the best quality olive oil you have for the dressing — since there are so few ingredients in this quick Persian cucumber salad with feta, the quality of each one really comes through in the final dish.
Pro Tips
For extra flavor, add a small handful of fresh dill alongside the mint — dill is a classic herb in Persian cuisine and adds an additional layer of freshness to this Persian cucumber feta mint salad.
A pinch of sumac sprinkled over the top just before serving adds a beautiful deep red color and a bright, citrusy tang that makes this easy cucumber feta mint salad recipe look and taste restaurant-quality.
Make the lemon dressing up to 3 days ahead and store in a sealed jar in the fridge — just shake before using so this quick Persian cucumber salad with feta comes together in under 5 minutes any day of the week.
Step-by-Step Instructions
- Wash and dry the Persian cucumbers, then slice into thin rounds about ¼ inch thick.
- Place the sliced cucumbers in a colander, sprinkle lightly with salt, and let sit for 5 minutes to draw out excess moisture.
- Meanwhile, thinly slice the red onion and soak in cold water for 5 minutes if desired to mellow the sharpness.
- In a small bowl, whisk together the fresh lemon juice, olive oil, sumac, salt, and pepper to make the dressing.
- Pat the cucumbers dry with a paper towel and add to a large bowl.
- Add the drained red onion and pour the dressing over the top. Toss gently to coat.
- Add the crumbled feta and torn fresh mint leaves and toss once more very gently.
- Taste and adjust seasoning — add more lemon juice or sumac if needed.
- Serve immediately or refrigerate for up to 10 minutes before serving for a slightly chilled version.
Variations
For a cucumber tomato feta salad, add halved cherry tomatoes alongside the cucumbers for extra color and sweetness in this Persian cucumber feta mint salad.
If you want a heartier version, toss in a handful of cooked chickpeas or white beans to turn this easy cucumber feta mint salad recipe into a more filling lunch bowl.
For a watermelon version, add cubed seedless watermelon to the salad — the combination of watermelon, cucumber, feta, and mint is one of the best summer flavor combinations possible.
Swap the feta for goat cheese for a slightly tangier, creamier version of this quick Persian cucumber salad with feta with a milder salt level.
Add sliced kalamata olives and a pinch of dried oregano for a more Greek-inspired version of this Persian cucumber feta mint salad.
How to Store
This Persian cucumber feta mint salad is best eaten the day it’s made — the cucumbers release moisture over time and the mint can wilt if it sits too long dressed.
If you need to make it ahead, store the sliced cucumbers, onion, and dressing separately in the fridge for up to 2 days and assemble with feta and mint right before serving.
Leftovers can be stored in an airtight container in the fridge for up to 1 day — give it a gentle stir and a fresh squeeze of lemon before eating to brighten it back up.
Frequently Asked Questions
What are Persian cucumbers and where do I find them?
Persian cucumbers are small, thin-skinned cucumbers with minimal seeds and an incredibly crisp texture — they’re perfect for this Persian cucumber feta mint salad and available at most grocery stores and Middle Eastern markets.
Can I use regular cucumber instead?
Yes, English cucumber or regular garden cucumber both work in this easy cucumber feta mint salad recipe — just peel and deseed them first for the best texture.
What is sumac and can I skip it?
Sumac is a tangy, slightly fruity spice common in Persian and Middle Eastern cooking. It adds a unique flavor to this quick Persian cucumber salad with feta — if you can’t find it, a little extra lemon juice makes a decent substitute.
Can I make this salad ahead?
You can prep the components up to 2 days ahead but assemble and dress this Persian cucumber feta mint salad right before serving to keep the cucumbers crisp and the mint bright.
Is this salad vegan?
It’s vegetarian as written. Skip the feta or use a plant-based alternative for a fully vegan version of this easy cucumber feta mint salad recipe.
What do I serve with this salad?
This Persian cucumber feta mint salad pairs beautifully alongside grilled proteins or works great next to a bowl of our creamy crockpot loaded baked potato soup for a light-and-hearty combination.
Persian Cucumber Feta Mint Salad
Ingredients
Equipment
Method
- Wash and dry the Persian cucumbers, then slice into thin rounds about ¼ inch thick.
- Place the sliced cucumbers in a colander, sprinkle lightly with salt, and let sit for 5 minutes to draw out excess moisture.
- Meanwhile, thinly slice the red onion and soak in cold water for 5 minutes if desired to mellow the sharpness.
- In a small bowl, whisk together the fresh lemon juice, olive oil, sumac, salt, and pepper to make the dressing.
- Pat the cucumbers dry with a paper towel and add to a large bowl.
- Add the drained red onion and pour the dressing over the top. Toss gently to coat.
- Add the crumbled feta and torn fresh mint leaves and toss once more very gently.
- Taste and adjust seasoning — add more lemon juice or sumac if needed.
- Serve immediately or refrigerate for up to 10 minutes before serving for a slightly chilled version.