Description
A fresh and vibrant cucumber salad infused with creamy feta cheese and fragrant dill, dressed in a tangy vinaigrette made with olive oil, red wine vinegar, lemon juice, and garlic. Perfect as a light appetizer or side dish, this salad is quick to assemble and bursting with flavor.
Ingredients
Units
Scale
Vegetables and Cheese
- 4 cups chopped Persian cucumbers
- 1 shallot, thinly sliced
- 1 avocado, peeled, pit removed, then diced
- 1/4 cup fresh dill, finely chopped
- 1/2 cup feta cheese, crumbled
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Combine the vegetables and cheese: Place the chopped cucumbers, sliced shallot, diced avocado, chopped dill, and crumbled feta cheese in a large mixing bowl.
- Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, and a pinch of salt and pepper until well combined.
- Dress the salad: Pour the vinaigrette over the vegetable mixture and gently toss to coat everything evenly.
- Serve: Enjoy immediately, or refrigerate for 10-15 minutes to allow flavors to meld. Serve with pita or over salmon for a complete meal.
Notes
- Serve chilled for the best experience.
- This salad pairs well with grilled meats, fish, or as a side with pita bread.
- Feel free to add fresh herbs such as mint or basil for extra flavor.
- If using a different type of cucumber, adjust the quantity accordingly.
- Replace feta with goat cheese for a different flavor profile, if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 3g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
