Cucumber Feta Salad is a refreshing and simple dish that combines crisp cucumbers, creamy feta, and a tangy dressing for a burst of flavor in every bite. Perfect as a side dish or a light main, this salad is a go-to recipe for warm days or when you need a quick, healthy option.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes with minimal prep.
- Healthy and Light: Low in calories but packed with nutrients.
- Versatile: Pair it with your favorite protein or enjoy it as is.
- Crowd-Pleaser: A perfect addition to any potluck, barbecue, or dinner table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cucumbers (English or Persian work best)
- Feta cheese (crumbled)
- Red onion (thinly sliced)
- Cherry tomatoes (halved)
- Fresh dill or parsley (chopped)
- Olive oil
- Lemon juice
- Garlic (minced)
- Salt and pepper
Directions
- Prepare the Vegetables: Slice the cucumbers and red onions thinly. Halve the cherry tomatoes.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Combine the Ingredients: In a large salad bowl, toss the cucumbers, red onions, cherry tomatoes, and feta cheese.
- Add Fresh Herbs: Sprinkle with chopped dill or parsley for a burst of flavor.
- Drizzle the Dressing: Pour the dressing over the salad and gently toss to coat.
- Serve: Enjoy immediately or chill for 10–15 minutes for a more intense flavor.
Servings and Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Add Protein: Include grilled chicken, shrimp, or chickpeas for a heartier salad.
- Switch the Cheese: Try goat cheese or mozzarella for a different flavor profile.
- Herb Alternatives: Use basil or mint instead of dill or parsley.
- Add Greens: Toss in arugula, spinach, or mixed greens for added volume.
- Boost the Flavor: Add olives or a sprinkle of sumac for a Mediterranean twist.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible.
- Reheating: This salad is best served cold or at room temperature. No reheating is necessary.
FAQs
1. Can I use regular cucumbers instead of English or Persian?
Yes, but peel and deseed them for the best texture and flavor.
2. Can I make this salad ahead of time?
Yes, prepare the components ahead but add the dressing just before serving to keep it fresh.
3. What’s the best way to crumble feta cheese?
Use your hands or a fork to gently break apart a block of feta for better texture.
4. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled works in a pinch.
5. How do I reduce the sharpness of raw red onion?
Soak the slices in cold water for 10 minutes, then drain and pat dry.
6. Is this recipe gluten-free?
Yes, this salad is naturally gluten-free.
7. Can I use other types of vinegar instead of lemon juice?
Absolutely! Red wine vinegar or apple cider vinegar are great substitutes.
8. Can I make it vegan?
Yes, replace feta with a plant-based cheese alternative or omit it altogether.
9. What tomatoes work best for this salad?
Cherry or grape tomatoes are ideal because of their sweetness and texture.
10. How do I keep the cucumbers from getting soggy?
Serve the salad immediately after adding the dressing, or salt the cucumbers lightly and let them drain before using.
Conclusion
Cucumber Feta Salad is a vibrant and flavorful dish that’s perfect for any occasion. Its simple ingredients and quick preparation make it a staple recipe for busy days or when you want something light and refreshing. Whether as a side dish or a standalone meal, this salad is sure to impress!
PrintCucumber Feta Salad
These crunchy brown rice salmon bowls are a wholesome, flavor-packed meal combining crispy baked salmon, nutty brown rice, fresh vegetables, and a creamy herbed tahini dressing. Perfect for a healthy weeknight dinner or meal prep!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking, Assembling
- Cuisine: Mediterranean-Inspired
Ingredients
For the Bowls:
- 1 cup uncooked brown rice
- 4 (4-6 oz) salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed greens (e.g., arugula, spinach, or kale)
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup thinly sliced radishes
- 1 avocado, sliced
For the Herbed Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons water (adjust for desired consistency)
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Brown Rice:
- Rinse the rice under cold water. In a medium saucepan, combine rice with 2 cups of water and a pinch of salt.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender. Fluff with a fork and set aside.
- Prepare the Salmon:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper.
- Arrange on the baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- Make the Dressing:
- In a small bowl, whisk together tahini, lemon juice, olive oil, water, garlic, parsley, dill, salt, and pepper. Adjust water to reach your desired consistency.
- Assemble the Bowls:
- Divide the cooked brown rice among four bowls. Top with mixed greens, shredded carrots, cucumber, radishes, and avocado slices.
- Flake the baked salmon into large chunks and add to each bowl.
- Drizzle and Serve:
- Drizzle the herbed tahini dressing over each bowl. Serve immediately and enjoy!
Notes
- You can substitute quinoa or farro for the brown rice.
- For a vegetarian version, swap the salmon with roasted chickpeas or tofu.
- Store leftover dressing in an airtight container in the fridge for up to 5 days.