Description
Cucumber Feta Salad is fresh, crisp, and loaded with avocado, herbs, and a simple lemon dressing. An easy 15-minute summer side dish.
Ingredients
Scale
For the salad:
- 4 cups Persian or English cucumbers, sliced into half moons
- ⅓ cup red onion, very thinly sliced
- 1 large avocado, diced
- 1/2 cup feta cheese, crumbled
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 small garlic clove, finely grated
- ¼ teaspoon dried oregano
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon black pepper
Instructions
- Add the sliced cucumbers, red onion, diced avocado, feta, dill, and parsley to a large mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, grated garlic, oregano, salt, and black pepper until well combined.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Be careful not to mash the avocado while mixing.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately while fresh and crisp. If desired, chill the salad for 10-15 minutes before serving to allow the flavors to meld together.
Notes
Make ahead instructions: You can slice the cucumbers and red onion, chop the herbs, and prepare the dressing up to one day ahead. Store everything separately in airtight containers in the refrigerator. Dice the avocado and assemble the salad just before serving for the best texture.
How to store: Store leftover cucumber feta salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will release some water as they sit and the avocado will soften, so this salad is best enjoyed fresh.
- Prep Time: 10 minutes
- Category: Salad
- Method: Toss
- Cuisine: Mediterranean