Short Description

This pineapple cucumber salad with feta is a vibrant, refreshing dish bursting with sweet, spicy, salty, and tangy notes. It’s the perfect summer salad—easy to prepare, full of texture, and delightfully juicy with every bite.

Why You’ll Love This Recipe

Combines sweet pineapple, crisp cucumber, spicy chile, and salty feta for an irresistible flavor contrast
Ready in just a few minutes with no cooking required
Great as a side dish, light lunch, or even a taco topping
Easy to customize based on your spice and salt preferences
Can be made ahead and served chilled for an ultra-refreshing meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup finely diced red onion (from 1 small onion)
1 lime, juiced (about 2 tablespoons juice)
½ teaspoon kosher salt, plus more as needed
2 cups finely diced pineapple
2 medium cucumbers, finely diced (about 1½ cups)
½ cup finely chopped cilantro leaves and tender stems
1 red chile (such as Thai or cayenne), seeded and finely chopped, or ½ teaspoon red pepper flakes
½ cup crumbled feta cheese

Directions

In a large mixing bowl, combine the red onion, lime juice, and salt. Use your hands to gently squeeze the onions with the lime juice to soften and mellow their flavor. Let the mixture stand for about 5 minutes.
Add the pineapple, cucumber, cilantro, and red chile to the bowl. Stir until everything is well mixed.
Add the crumbled feta and stir again until evenly combined.
Taste and adjust salt if necessary.
Refrigerate the salad for at least 10 minutes before serving, or chill overnight to allow flavors to meld.

Servings And Timing

Servings: 6
Prep time: 15 minutes
Chill time: 10 minutes to overnight
Total time: 25 minutes or more depending on chilling preference

Variations

Swap cilantro for mint or parsley if preferred
Use mango or watermelon in place of pineapple for a tropical twist
Add diced avocado for creaminess
Try goat cheese instead of feta for a different salty tang
For more heat, leave seeds in the chile or use a hotter variety

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days
The salad will release liquid as it sits, enhancing the flavor and texture
No reheating required—best served chilled or at room temperature

FAQs

Can I use canned pineapple instead of fresh?

Yes, just be sure to drain it well and use pineapple packed in juice, not syrup.

What type of cucumber is best?

English or Persian cucumbers are ideal since they have fewer seeds and thinner skin.

Is this salad spicy?

It has a mild kick from the red chile. You can adjust the heat by using more or less or swapping in red pepper flakes.

Can I make it ahead of time?

Absolutely. It tastes even better after chilling for a few hours or overnight.

Can I skip the feta?

Yes, the salad is still delicious without cheese, or you can substitute with a vegan feta alternative.

What does squeezing the onion do?

It softens the onion and mellows its sharpness, making it more pleasant in raw salads.

Can I serve this as a main dish?

While it’s usually a side, you can bulk it up with quinoa, grilled chicken, or chickpeas for a main course.

Does it get soggy?

It will release liquid over time but doesn’t become soggy—just juicier and more flavorful.

How do I make it less salty?

Start with less salt, especially if your feta is very salty. Adjust to taste at the end.

Can I freeze this salad?

No, it’s best enjoyed fresh. Freezing will alter the texture and release too much water.

Conclusion

This pineapple cucumber salad with feta is a fresh, bold combination that’s as easy as it is delicious. With just a handful of ingredients and minimal prep, you get a dish that’s full of contrast and vibrancy. Make it for your next barbecue, picnic, or weeknight dinner and watch it disappear fast!