Cucumber Feta Salad Recipe

Introduction

This refreshing Cucumber Feta Salad combines crisp cucumber, creamy avocado, and tangy feta for a delightful mix of textures and flavors. Perfect as a light lunch or a side dish, it’s quick to prepare and bursting with fresh herbs and zesty dressing.

Ingredients

• 1 long English cucumber, sliced into half moons (roughly 4 cups)
• 1 small avocado, diced
• 1/2 red onion, thinly sliced
• 4 oz feta cheese, crumbled
• 1 tablespoon chopped parsley
• 1 tablespoon chopped fresh dill
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, finely minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: In a large bowl, combine the sliced cucumber, diced avocado, and thinly sliced red onion.
2. Step 2: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, kosher salt, and black pepper until well blended to make the dressing.
3. Step 3: Pour the dressing over the cucumber mixture and toss gently to coat everything evenly.
4. Step 4: Add crumbled feta, chopped parsley, and fresh dill to the salad. Toss lightly once more to distribute the herbs and cheese without breaking them up too much.
5. Step 5: Serve immediately for the best texture, or chill for 15–20 minutes to let the flavors meld before serving.

Tips & Variations

• Try replacing the red wine vinegar with apple cider vinegar for a slightly sweeter tang.
• For extra crunch, add toasted pine nuts or walnuts before serving.
• If you don’t have fresh dill, substitute with an extra tablespoon of chopped parsley or a sprinkle of dried dill.
• Serve the salad over mixed greens or quinoa to make it a more substantial meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumber may release water over time, so drain excess liquid before serving. For best texture, add avocado and feta fresh when ready to eat or store them separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers. Just peel them and scoop out the seeds if they are large or watery to maintain a crisp texture.

How do I keep the avocado from browning?

Toss the avocado gently with lemon juice as soon as it’s diced to slow browning, and try to serve the salad shortly after preparation for the freshest appearance.

Cucumber Feta Salad Recipe

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5 from 81 reviews

This refreshing Cucumber Feta Salad combines crisp English cucumber, creamy avocado, and tangy feta cheese with a zesty lemon and red wine vinegar dressing, enhanced by fresh herbs and garlic. Perfect as a light lunch or a side dish for Mediterranean-inspired meals.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 long English cucumber, sliced into half moons (roughly 4 cups)
• 1 small avocado, diced
• 1/2 red onion, thinly sliced
• 4 oz feta cheese, crumbled
• 1 tablespoon chopped parsley
• 1 tablespoon chopped fresh dill

Dressing Ingredients

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, finely minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare the vegetables: Slice the English cucumber into half moons, dice the avocado, and thinly slice the red onion. Set aside in a large mixing bowl.
2. Add herbs and cheese: Add the chopped parsley, fresh dill, and crumbled feta cheese to the bowl with the vegetables, gently tossing to combine.
3. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, kosher salt, and black pepper until well emulsified.
4. Toss the salad: Pour the dressing over the vegetable and feta mixture, gently tossing to evenly coat and distribute flavors without mashing the avocado.
5. Chill and serve: Let the salad sit for 10–15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

• For extra crunch, you can add some toasted pine nuts or walnuts.
• Substitute fresh oregano for dried if available for a brighter flavor.
• This salad is best eaten fresh but can be stored in the refrigerator for up to 1 day.
• To keep avocado from browning, toss it with a little bit of lemon juice before adding it to the salad.

Keywords: Cucumber salad, feta cheese salad, Mediterranean salad, avocado cucumber salad, easy vegetarian salad