Cucumber Salad with Feta and Walnuts

Staff Writer
Cucumber Salad with Feta and Walnuts
Cucumber Salad
Ashley Fahr

Cucumber Salad

This nutty, refreshing, and healthy cucumber salad recipe is spruced up with fresh cilantro and a pinch of cayenne. Feel free to play around with the nuts and herbs used in this dressing, substituting in pine nuts or almonds and herbs like basil or mint. 

Deliver Ingredients


  • 1 medium cucumber, peeled and diced
  • 1 yellow or red bell pepper, stemmed, deseeded, and diced
  • 4 tablespoons chopped fresh cilantro
  • 2 teaspoons sugar
  • 3-4 tablespoons rice wine, cider, or red wine vinegar
  • 4 ounces crumbled feta
  • ¼ cup chopped, toasted walnuts
  • Pinch of cayenne (optional)


Combine the cucumber, bell pepper, and cilantro in a medium bowl; toss to combine. Add the sugar and vinegar and toss again. Let sit in the fridge for at least 1 hour, preferably 2.

When ready to eat, add the crumbled feta, walnuts, and cayenne, if using. Mix together and serve. 

Cucumber Salad Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Cucumber Salad Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Cucumber Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.