This Cucumber Avocado Feta Salad is my go-to when I need something light yet satisfying.
It’s refreshing, creamy, and has the perfect balance of tangy, salty, and herbal notes that make every bite irresistible.
Whether I’m enjoying it solo or serving it alongside grilled dishes, it always disappears fast!
Why I Love This Recipe
It’s quick to make with no cooking involved.
The textures are amazing: crisp cucumber, soft avocado, and crumbly feta.
Pairs well with almost any main dish.
Bright and herby, thanks to dill and parsley.
A total crowd-pleaser for potlucks and BBQs.
What You’ll Need (Ingredient Highlights)
English cucumber – Mild, crunchy, and perfect for soaking up the dressing.
Avocado – Creamy and rich, it balances the tangy flavors.
Feta cheese – Salty and crumbly, adds a punch of flavor.
Red onion – Adds sharpness and beautiful color.
Fresh herbs – Dill and parsley bring a refreshing lift.
Lemon juice + red wine vinegar – Creates a zippy, balanced dressing.
Olive oil + garlic – For richness and depth.
Pro Tips Before You Start
Use a ripe but firm avocado to keep the cubes intact.
English cucumber is best, but Persian cucumbers also work.
Slice red onion thinly so it doesn’t overpower.
Whisk the dressing just before pouring to keep it emulsified.
Gently toss the salad to avoid mashing the avocado.
How to Make Cucumber Avocado Feta Salad
Step 1: Combine the Veggies
To a large mixing bowl, add the sliced cucumbers, diced avocado, crumbled feta cheese, thinly sliced red onion, and chopped parsley.
Step 2: Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
Step 3: Dress the Salad
Pour the dressing over the salad ingredients.
Use a spoon to gently toss everything together until the vegetables are evenly coated.
Step 4: Taste and Adjust
Give the salad a taste and adjust salt or acidity as needed.
Serve immediately and enjoy this cool, creamy, and herbaceous bowl!
What to Serve It With
Grilled chicken or fish
Falafel or pita wraps
A big bowl of hummus and warm bread
Alongside spicy barbecue dishes
Variations / Substitutions
Swap feta with goat cheese or blue cheese for a different flavor.
Add cherry tomatoes or kalamata olives for a Mediterranean twist.
Use chives or mint instead of parsley and dill.
Toss in some chickpeas for added protein.
Try balsamic instead of red wine vinegar for a sweeter profile.
Storage & Leftovers
Best served fresh, but leftovers can be stored in the fridge for up to 1 day.
To avoid sogginess, add avocado just before serving.
If meal-prepping, store the dressing separately and toss before eating.
Avoid freezing—this salad is meant to be crisp and fresh.
FAQs
Can I make this salad ahead of time?
You can prep the veggies and dressing separately, but mix just before serving for best texture.
How do I keep the avocado from browning?
Add it last and toss with the acidic dressing—it helps slow oxidation.
Is this salad keto or low-carb?
Yes! It’s naturally low-carb and full of healthy fats.
Can I use bottled dressing?
You could, but the homemade version is super quick and tastes fresher.
Does it hold up well at room temperature?
It’s best chilled but fine at room temp for about 1–2 hours.
What protein can I add to make it a full meal?
Try grilled shrimp, chicken breast, or even seared tofu.
Can I double the recipe for a party?
Absolutely! Just scale ingredients and mix gently in a larger bowl.
Final Thoughts
This Cucumber Avocado Feta Salad is one of those dishes that feels fancy but takes almost no time.
The freshness of the cucumber, the creaminess of the avocado, and the brightness of the herbs and vinaigrette make it totally addictive.
Perfect for summer days or anytime you want a salad that actually satisfies.
