Looking for a refreshing and easy salad that brings a burst of flavor? This Cucumber Feta Salad is a light, zesty dish that’s perfect for anyone who enjoys a balance of crunch and creamy.
This recipe is perfect for pairing with heartier meals like Chicken Bacon Ranch Pasta or Honey Walnut Shrimp from Panda Express. Whether you’re looking to complement a heavy main dish or enjoy it as a standalone side, it’s a global-inspired balance of freshness and indulgence.
From a chef’s perspective, using high-quality feta and opting for a cucumber variety that’s in season can elevate this dish significantly. Don’t be afraid to toss in a dash of fresh herbs to make it even more aromatic!
Perfect for a Summer BBQ!
- This recipe’s fresh, cool crunch makes it a refreshing hit for hot summer days, keeping you hydrated and light.
- I always double the batch when hosting family gatherings—it’s a crowd-pleaser everyone can enjoy.
- The cucumber and feta combo is a fun twist from traditional salad greens, offering a healthy, refreshing alternative.
- Over time, I’ve swapped in a few other ingredients like cherry tomatoes or Kalamata olives to mix things up!
- Tastes great with grilled chicken or fish for a simple but satisfying meal.
Cucumber Feta Salad Recipe
Cucumber Feta Salad is a refreshing and vibrant dish featuring crisp cucumbers, creamy feta, buttery avocado, and fragrant dill, all tossed in a tangy lemon-garlic vinaigrette. Light yet flavorful, this salad is perfect as a side or a quick, healthy meal.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Citrus Press
- Salad tongs or spoon
- Sharp knife
- Garlic Press
Ingredients
- ¼ cup fresh dill, finely chopped
- 4 cups chopped Persian cucumbers
- ½ cup feta cheese, crumbled
- 1 avocado, peeled, pit removed, then diced
- 1 shallot, thinly sliced
Dressing
- 1 tbsp lemon juice
- 2 tbsp red wine vinegar
- ¼ cup olive oil
- Kosher salt and freshly cracked black pepper to taste
- 2 cloves garlic, minced
Instructions
- In a large bowl, combine the sliced cucumbers, shallot, diced avocado, chopped dill, and crumbled feta.
- In a separate small bowl, whisk together olive oil, red wine vinegar, fresh lemon juice, minced garlic, salt, and black pepper until emulsified.
- Drizzle the dressing over the salad and gently toss to ensure even coating.
- Serve immediately.
Notes
- Use Persian or English cucumbers for a crisp texture and fewer seeds.
- Crumble the feta by hand for a more rustic feel and better distribution.
- If you prefer extra crunch, add toasted almonds or sunflower seeds.
| Nutrition | Value |
| Calories | 184kcal |
| Carbohydrates | 7g |
| Fibre | 3g |
| Fat | 17g |
| Protein | 3g |
| Cholesterol | 11g |