Cucumber Feta Salad

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Enjoy the refreshing crunch of cucumbers paired with creamy avocado and tangy feta in this vibrant salad. It’s quick to make and the perfect companion to any summer meal.

Prep Time10

Course: Salad

Cuisine: Mediterranean

Keyword: Beet Cucumber Feta Salad, cucumber and avocado salad, cucumber avocado salad, Cucumber Feta Salad, Simple Tomato Feta Cucumber Salad

Servings:

Author: Lama

Ingredients

6 Persian cucumbers
3 Hass avocados
4 tablespoons Extra virgin olive oil
½ cup Crumbled feta cheese
2 Garlic cloves minced or crushed
Juice of 1 medium lemon
Salt to taste
Black pepper to taste
Crushed red pepper flakes for heat optional

Instructions

Wash and slice the cucumbers into thin rounds.
Cut the avocados in half, remove the pit, peel off the skin, and cut into cubes.
In a large bowl, combine the cucumbers, avocados, feta cheese, olive oil, garlic, and lemon juice. Season with salt and black pepper.
Gently toss until well mixed.
Optional: Sprinkle with crushed red pepper flakes before serving.

Notes

Use ripe but firm avocados: Choose avocados that are ripe yet slightly firm so they hold their shape and don’t turn mushy when tossed.

Prevent avocado browning: toss the avocado cubes in extra lemon juice before storing to slow down oxidation and keep them looking fresh longer.

Seed the cucumbers: If your cucumbers are extra watery, scoop out the seeds before slicing to prevent a soggy salad.

Crush the garlic: Crushing instead of finely chopping it to mellow its sharpness and help it blend seamlessly into the dressing.

Use fresh lemon juice: Freshly squeezed lemon juice is key. It prevents the avocado from browning and gives the salad that bright zing.

Add dressing last: toss the salad with the dressing just before serving to keep the cucumbers crisp and the avocados fresh.

Chill for extra refreshment: Pop the salad in the fridge for 10–15 minutes before serving for a cool and refreshing bite, especially on hot days.

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