Description
Cucumber Feta Salad with Avocado and Dill is a refreshing, Mediterranean-inspired dish bursting with fresh flavor. With crisp cucumbers, creamy avocado, tangy feta, and a simple herbed vinaigrette, this Greek cucumber salad comes together in just 15 minutes and is perfect for warm-weather meals, potlucks, or quick lunches.
Ingredients
For the Salad:
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4 cups (600 g) cucumbers, seeds removed and sliced
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¼ cup (25 g) red onion, very thinly sliced
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1 avocado (approx. 200 g), diced
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¼ cup (4 g) fresh dill, finely chopped
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½ cup (75 g) feta cheese, crumbled
For the Dressing:
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¼ cup (60 ml) olive oil
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2 tbsp (30 ml) red wine vinegar
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1 tsp (5 g) Dijon mustard
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¼ tsp garlic powder
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¼ tsp onion powder
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Salt and pepper, to taste
Instructions
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Cut cucumbers in half lengthwise, scoop out seeds, and slice into half-moons.
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In a large bowl, combine cucumbers, red onion, avocado, dill, and crumbled feta.
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In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper.
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Pour dressing over salad and toss gently to coat without breaking up the avocado.
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Serve immediately for the freshest flavor and texture.
Notes
Use English or Persian cucumbers for best texture.
Soak red onion slices in cold water to mellow their sharpness.
Add kalamata olives or cherry tomatoes for extra Mediterranean flair.
Store leftovers for up to 1 day. For meal prep, keep the avocado and dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: Mediterranean / Greek-Inspired