Simple Cucumber Feta Salad Recipes

CUCUMBER FETA SALAD

Steps:

• Place the cucumbers, red onion, avocado, dill and feta cheese in a large bowl.
• Place the olive oil, red wine vinegar, Dijon mustard, garlic powder, onion powder and salt and pepper in a small bowl. Whisk until combined.
• Pour the dressing over the vegetables and toss gently to coat. Serve.

CUCUMBER SALAD RECIPE WITH FETA

Steps:

• In a small bowl or measuring cup, stir together balsamic dressing ingredients until salt dissolves.
• Slice cucumbers, bell peppers and onions and place them in a mixing bowl.
• Just before serving, drizzle with dressing and sprinkle with a generous amount of feta cheese. Toss to combine. Sprinkle with more salt to taste if desired.

TOMATO CUCUMBER FETA SALAD RECIPE

Steps:

• In a small bowl, stir together dressing ingredients: 2 Tbsp olive oil, 2 Tbsp lemon juice, pressed garlic cloves, 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp cumin.
• In a large mixing bowl, add prepared salad ingredients: chopped tomatoes, sliced cucumber, feta cheese crumbles, sliced red onion and 1/4 cup chopped cilantro.
• Just before serving, drizzle with dressing and toss to combine. Season to taste with salt if desired.

FETA CUCUMBER SALAD

Steps:

• Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

SIMPLE CUCUMBER FETA SALAD

Steps:

• Thinly slice the cucumbers into half circles. In a large bowl, combine the cucumbers with the olive oil, red wine vinegar, kosher salt, feta cheese, chopped herbs, and several grinds of black pepper.
• Eat immediately or allow to stand for 15 minutes for the flavors to meld. Stores up to 3 days refrigerated; it accumulates liquid during storage so serve with a slotted spoon.

TOMATO CUCUMBER AND FETA SALAD

Steps:

• In medium bowl combine tomatoes and cucumber. Season with salt and pepper. Add vinegar and olive oil. Toss to coat. Sprinkle on feta and serve.