This Cucumber Salad makes an appearance on our tables at LEAST 4 nights a week – right up there with the LA Chopped. It’s a perfect side salad for any Mediterranean dinner or serve it up as a quasi-salsa/topping on top of any kind of steak, chicken or fish. It’s bright and light and briny and perfect. I made it on Sunday over a side of salmon… literally the definition of perfection.
Here’s what you need:
The Easiest Dressing Ever:
Now here’s the best part of the recipe – outside of the flavors….all you have to do is chop and toss. That’s it! Prep all the veggies, herbs and vinaigrette, it’ll take you less than 10 minutes and then toss to combine!
You’re welcome to add any extras to this Cucumber Salad as well – here are a few of my favorites
Toppings and Variations
How to make cucumber salad
It does not get much easier than this.
Tools used to make this recipe
- 4 cups chopped Persian cucumbers
- 1 shallot, thinly sliced
- 1 avocado, peeled, pit removed, then diced
- 1/4 cup fresh dill, finely chopped
- 1/2 cup feta cheese, crumbled
For the Dressing
Nutrition Information
This content was originally published here.
