Cucumber Feta Salad

Cool, crisp, and bursting with fresh Mediterranean flavors, this Cucumber Feta Salad is the perfect side dish for warm-weather meals. Crunchy cucumbers are tossed with creamy feta, fragrant dill, fresh herbs, and a bright lemon vinaigrette for a refreshing salad that comes together in just minutes. It's delicious alongside grilled meats, seafood, sandwiches, or as a light lunch on its own.

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Prep Time 10

Total Time 10

Servings: 6 servings

Course: salad side dish

Cuisine: Mediterranean

Calories: 165

Ingredients Equipment Method Notes

Ingredients

4 cups chopped Persian or English cucumbers
½ cup crumbled feta cheese
1 shallot thinly sliced
¼ cup chopped fresh dill
2 tablespoons chopped fresh chives
¼ cup torn fresh basil leaves
1 avocado diced (optional)

For the Lemon Vinaigrette

¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 cloves garlic minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Equipment

Large mixing bowl
Small mixing bowl
Whisk
Cutting board
Sharp Knife
Measuring cups and spoons

Method

Wash and chop the cucumbers into bite-sized peices and place them in a large serving bowl.
Add the sliced shallot, crumbled feta, fresh dill, chives, basil, and diced avocado, if using.
In a separate bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, salt, and black pepper until well combined.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
Serve immediately, or chill for 15 to 20 minutes before serving for even fresher flavour.

Notes

Use Persian or English cucumbers for the best crisp texture.
Pat the cucumbers dry to prevent a watery salad.
Add the avocado just before serving to keep it fresh.
Toss the salad right before serving for maximum crunch.
Store leftovers in the refrigerator for up to 2 days.