Cucumber Salad with Whipped Feta
I'm always after dishes that are high acid, crunchy and fresh - and this one has all of them. The cucumber salad and whipped feta are great on their own, but together, it's magic.
Crunchy cucumbers get tossed with vinegar, dill, and Just Dill With It until they’re bright, salty, and impossible to stop eating. Underneath is a creamy layer of whipped feta with garlic, lemon, and Chim Chim Churri that turns the whole thing into something that feels equal parts backyard cookout and dinner party.
It’s fresh, cold, herby, and exactly the kind of recipe that quietly becomes part of the regular rotation every summer.
Why You'll Love It
Cold and refreshing: Perfect for warm weather
Big dill energy: Bright, nostalgic flavor throughout
Creamy + crunchy: The whipped feta balances the crisp cucumbers perfectly
Easy to make ahead: Even better after sitting a bit
Feels elevated without trying too hard
Ingredients
Whipped Feta
8 ounces, feta
5 ounces, greek yogurt
1 clove, grated garlic
1 teaspoon, Chim Chim Churri
1 tablespoon, lemon juice
2 tablespoons, olive oil
1 tablespoon, water
Cucumber Salad
6 kirby cucumbers, diced and cube
2 tablespoons, white vinegar
1 tablespoon, olive oil
2 tablespoons, fresh chopped dill
1 teaspoon, black pepper
1 teaspoon, salt
1 teaspoon, Just Dill With It
Considerations
Use Kirby cucumbers if possible: They stay crisp and have fewer seeds, which keeps the salad fresh and crunchy.
Let the cucumbers sit briefly: 30-60 minutes helps the flavors settle in without making the salad watery.
Serve cold: This salad is at its best straight from the fridge.
The whipped feta can be made ahead: Prepare it a day early to make assembly even easier.
Serving Suggestions
Alongside grilled chicken or steak
With warm pita or crusty bread
At cookouts or summer dinners
Straight from the fridge late at night
Instructions
Make the whipped feta. In a food processor, combine feta, Greek yogurt, grated garlic, Chim Chim Churri, lemon juice, olive oil, and water. Blend until smooth and creamy. Set aside and refrigerate until ready to use - ideally at least an hour.
Prep the cucumber salad. Dice the cucumbers into small cubes and place in a large bowl.
Season the cucumbers. Add white vinegar, olive oil, dill, black pepper, salt, and Just Dill With It. Toss until evenly coated. Place in the fridge for at least an hour.
Assemble. Spread the whipped feta onto the bottom of a serving platter or shallow bowl. Spoon the cucumber salad over the top. When the salad chills, the cucumbers will release some liquid. You don’t need the liquid on the final dish.
Garnish and serve. Finish with extra fresh dill and a drizzle of olive oil before serving. Serve with pita chips!
