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Cucumber and Pickled Feta Salad with Dill

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5 from 1 review

  • Yield: 10-12 1x


  • 2 large hothouse cucumbers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon olive oil

Pickled Feta:

  • 1/2 cup distilled vinegar
  • 1/2 cup water
  • 1 tablespoon salt
  • 3 teaspoons pure maple syrup
  • 6 ounces crumbled feta, one small container


  1. In a small bowl or jar, combine together the vinegar, water, salt and maple syrup. Stir until salt is dissolved and ingredients are combined. Add the feta and refrigerator for at least 30 minutes, the longer you refrigerate the mixture the more intense flavor it will have.
  2. Once the feta is pickled, drain the the feta and reserve a few tablespoons of the pickling liquid. Place the sliced cucumbers, red onion, dill and feta into a large bowl. Add the olive oil and stir until everything is combined. If you would like a more intense pickle flavor slowly add in the reserved pickling liquid a teaspoon at a time.


Best served within an hour to keep the crispness of the cucumbers, but can stay good in the refrigerator for a few days.

  • Category: Salad, Side, Gluten Free