This cucumber avocado feta salad combines thinly sliced English cucumber, avocado, cubed feta, and fresh dill with lemon and olive oil. It takes 10 minutes to prepare, with no cooking required, and makes a simple side dish for chicken, fish, or a Mediterranean-style meal.
Why You'll Love This Cucumber Avocado Feta Salad
- A simple dressing: Lemon and olive oil complement the dill and feta without needing a separate sauce.
- No cooking required: Prepare the ingredients and combine everything in one salad bowl.
- Four side-dish servings: Serve it alongside a main course or as part of a shared spread.
- Easy to follow: The method uses sliced vegetables, cubed cheese, and a gentle toss.
For me, the appeal of this salad is the contrast between crisp cucumber, creamy avocado, and salty feta. The lemon and fresh dill bring those ingredients together without making the dressing complicated. My cowboy caviar and Mediterranean tuna salad offer heartier options when I want a more substantial salad, while this cucumber and avocado version works well beside a main dish.
English cucumber can stay unpeeled, and using a ripe avocado that is still firm enough to slice helps the pieces hold their shape. Cubed block feta gives you distinct bites of cheese, while a gentle toss coats everything without mashing the avocado into the dressing. If you enjoy feta with a citrus dressing, try my Greek chickpea salad with feta; for a different way to use avocado, my avocado and pear salad pairs it with a balsamic dressing.
Key Ingredients in Cucumber Avocado Feta Salad
You'll find the complete measurements in the recipe card below. These are the ingredient choices that matter most for this salad.
- English cucumber: Adds crunch and a mild flavor that balances the richer avocado and feta. Its thin skin and small seeds make peeling and seeding unnecessary; slice it into thin, even rounds.
- Avocado: Adds creaminess alongside the crisp cucumber. Choose a ripe avocado that is still firm enough to slice so it holds its shape when tossed.
- Block feta: Adds saltiness and tang, contrasting with the mild vegetables. Cut it into cubes for distinct bites of cheese throughout the salad.
- Fresh dill: Adds a fresh, herbal flavor that complements the cucumber and lemon. Chop it finely so it distributes evenly.
- Lemon and extra virgin olive oil: Lemon adds acidity to balance the avocado and feta, while olive oil adds richness and helps coat the ingredients.
- Kosher salt and black pepper: Salt brings out the ingredients' flavors, while black pepper adds gentle warmth. Taste before adding extra salt, as feta already contributes saltiness.
How to Make Cucumber Avocado Feta Salad
Here's a quick overview of the method. The printable recipe card below includes the ingredient quantities.
1. Slice the cucumber. Leave the English cucumber unpeeled, slice it into thin, even rounds, and place it in a large salad bowl.
2. Add the avocado, feta, and dill. Slice the avocado, cube the feta, and chop the dill. Add them to the bowl.
3. Add the dressing. Drizzle the ingredients with extra virgin olive oil and freshly squeezed lemon juice.
4. Season and toss. Add the kosher salt and black pepper, then toss gently without crushing the avocado. Serve immediately, or let the salad stand for an optional brief rest before serving.
Tips for a Fresh and Creamy Cucumber Avocado Feta Salad
- Keep the slices even: Thin cucumber rounds are easier to combine with the avocado and feta than a mixture of thick and thin pieces.
- Cut the feta into similar-sized cubes: This helps distribute the cheese throughout the salad.
- Toss gently: Fold the ingredients together with a light hand so the avocado slices remain intact.
- Taste before adding extra salt: The recipe includes measured salt, and feta contributes more. Taste the dressed salad before increasing the seasoning.
Storage
Refrigerate leftovers in an airtight container and eat them within 24 hours. The avocado softens during storage, so this salad is best served soon after preparation.
What to Serve with Cucumber Avocado Feta Salad
Serve this salad with baked lemon dill salmon, Greek chicken souvlaki, or one-pan Greek lemon chicken and potatoes. The lemon and dill fit naturally alongside those dishes. Warm pita is another simple accompaniment if you're serving the salad as part of a shared meal.
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Recipe
Cucumber Avocado Feta Salad
Ingredients
- 1 large English cucumber - thinly sliced
- 1 large avocado - sliced
- 150 g block feta cheese - cubed
- 2 tablespoons fresh dill - chopped
- 3 tablespoons extra virgin olive oil
- juice of ½ lemon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Thinly slice 1 large English cucumber into even rounds, leaving the skin on, and place it in a large salad bowl.
- Slice 1 large avocado, cube 150 g block feta cheese, and chop 2 tablespoons fresh dill. Add them to the cucumber.
- Drizzle with 3 tablespoons extra virgin olive oil and the juice of ½ lemon.
- Add ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss gently to coat the ingredients without crushing the avocado. Serve immediately, or let the salad stand for an optional 5 minutes before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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