This cucumber feta salad recipe is full of flavor and delicious any time of the year. The best part? It's low carb, keto and vegetarian friendly.
Why make this Cucumber Feta Salad recipe?
Here's why: it's delicious, fresh and easy to make.
Need more reasons? You can eat it as a main dish for lunch, a side dish with dinner or take it to a pot-luck and know that you're bringing something delightful that you can eat too.
I know that my low carb and keto options are typically limited whenever we go to a party... with this dish I'm comfortable knowing that it looks good, tastes great and is completely safe for me to eat!
How do you make Cucumber Feta Salad?
It's super easy to make cucumber feta salad. Let's take a quick look:
1. Gather up all your ingredients.
2. Cut the cucumber into manageable lengths, then cut in half lengthwise. Remove the seeds with a spoon.
3. Thinly slice the cucumber and the shallot into a bowl. I always use this super awesome mandolin.
4. Crumble the feta and add to the bowl. Add in the mint, spices, vinegar, salt and pepper.
5. Mix well and keep chilled before serving.
It really couldn't be much easier to make a delicious keto lunch or low carb side salad than this.
Looking for other Low Carb Salads?
While you're thinking about low carb salads, let me make a few suggestions.
First, here are two of the most popular recipes on the blog that also happen to be low carb:
Try them both. So yummy.
Next, here are a couple ideas for other low carb side salads:
The Ultimate Iceberg Wedge Salad- this is with a decadent Homemade Blue Cheese dressing. YESSSSSS!
I've got a simple Caprese Salad recipe too... it's so easy, light and tasty.
There's just something special about this cucumber feta salad. It is so light and refreshing... it's just perfect for a BBQ party or on its own as a well-rounded lunch option.
Please be sure to see the Notes section below for substitutions, alternate flavor profiles and some great tips on how to get the best results from this recipe!
Cucumber Feta Salad (Low Carb, Keto, Gluten Free)
A fast, delicious and incredibly easy keto and low carb side salad. Coming in at 2.5g NET CARBS per serving, this is an easy "go-to" salad for just about anyone watching their carb count. You're going to love this Cucumber Feta Salad.
Ingredients
- 1 Cucumber, sliced
- ½ Shallot, sliced finely
- ½ Cup Feta Cheese
- 12-15 Leaves of Fresh Mint
- ½ Teaspoon Dried Oregano
- 2 Tablespoons Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- ¼ Teaspoon Kosher Salt
- ¼ Teaspoon Fresh Cracked Pepper
Instructions
- Cut the cucumber into manageable lengths, then cut in half lengthwise.
- Remove the seeds from the cucumber sections with a spoon and discard.
- Slice the cucumber and peeled shallot thinly. Use of a mandolin is preferred.
- Add the cucumber and shallot to a bowl.
- Crumble the feta and add to the bowl.
- Add the oregano, salt and pepper, vinegar and olive oil. Mix gently with a rubber spatula to combine.
- Gently fold in the torn mint leaves.
- Chill before serving.
Notes
FOR THE BEST RESULTS:
The longer you let the salt sit on the cucumbers, the more water they will expel. It's best if you have to travel with this dish to add the salt in about 5 minutes before service to prevent it from becoming a swimming pool.
If you don't want to use a mandolin or take forever thinly slicing the cucumber, you can use the slicing disc on a food processor. Just make sure that the seeds are taken out of the cucumber before using the food processor.
SUBSTITUTIONS AND ALTERNATE FLAVOR IDEAS:
Cucumbers are all different shapes and sizes. I have chosen a "hot house" cucumber for my version which is quite large. I've chosen this cucumber simply because the skin is softer and doesn't have an overpowering "green" flavor. Typically these cucumbers are coming shrink wrapped in plastic for some reason.
If you don't have fresh mint leaves, don't worry about it. Add in some chives or other fresh herbs. This is a very forgiving recipe.
I've also used thinly sliced onion in the place of shallots for this recipe too. The key is keeping everything thin.
HOW TO SERVE AND STORE:
As mentioned before, the cucumbers in this feta salad expel a lot of water. If you would like, you can also lightly salt the cucumbers and then place them in a colander over a bowl for about 15 minutes. Gently press the water out and then combine all the ingredients together.
I would not recommend keeping leftovers from this recipe. They will turn soggy quickly and I'm not sure eating them the next day will be pleasant at all.
Nutrition Information
Yield
6Serving Size
½ CupAmount Per Serving Calories 82Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 169mgCarbohydrates 3gFiber 0gSugar 1gProtein 2g
This website provides approximate nutrition data and information for convenience and as a courtesy only.
