Cucumber, Feta, Lemon salad


I recently ordered 30 pounds of cucumbers from a farmer at one of the local farmers markets to make pickles. After sterilizing glasses, cleaning and slicing cucumbers, mixing gallons of brine and processing about 25 large jars for more than six hours that day, I was tired. So I kept the last five pounds of cucumbers to use in salads and eat raw.

The next night I was cooking for a group of friends and realized I had enough cucumbers to do something with just them. Pasta was my main course that night, and I wanted to create a bright cucumber salad to go along with it. I whipped this salad together in about 15 minutes, and it was delicious. Serve it as a side with almost any dinner. It would be great with burgers, or alongside barbeque. It is tangy and bright, and I suggest making it with the cucumbers you may still be able to grab at the last few farmers markets in town.

Cucumber, Feta, Lemon salad


  • 3 pounds cucumbers, cleaned and thinly sliced
  • Zest of 1 lemon
  • 8 ounces feta cheese, (goat milk if you can find it), crumbled
  • ½ cup fresh squeezed lemon juice
  • 1-3 cloves garlic, minced (depending on your taste)
  • 1-2 tablespoons honey
  • ¾ cup olive oil
  • salt and pepper
  • fresh basil (for garnish)


  • Add the cucumbers, lemon zest and feta to a bowl and mix to combine.
  • In a small bowl, add the lemon juice, garlic and 1 tablespoon honey. Slowly whisk in the olive oil until the dressing is thick and smooth. Season with salt and pepper. Taste and add more honey if it is too tart.
  • Add the dressing to the cucumbers and toss to combine. Top with fresh basil. Salad can be made up to 30 minutes ahead.


This column was originally published in the Jackson Hole News and Guide.


About Author

Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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