Cucumber And Feta Salad Recipes

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.

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.

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, TOMATO AND FETA SALAD

Steps:

• Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

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.

CUBED WATERMELON, CUCUMBER AND FETA SALAD

Steps:

• To cube the cucumber: Cut the ends off the cucumber. Then thinly slice off all four long sides of the cucumber so that it resembles a long rectangle. Cut into thirteen 1-inch cubes. (Reserve the remaining cucumber for another use.)
• To cube the watermelon: Cut off the ends. Cut the watermelon into 1-inch round slices. Use a cucumber cube as a guide to cut the watermelon into thirteen 1-inch cubes. (Discard the rind and reserve the remaining watermelon for another use.)
• To cube the feta: Cut into four 1-inch cubes using a cucumber cube as a guide.
• To build the salad, make the bottom layer: Arrange 3 cubes across the top of a serving platter and then 5 cubes down, alternating cucumber and watermelon cubes (you should have something that resembles the number "7"). Fill in the "7" to make a 3-by-5-inch rectangle by alternating cucumber and watermelon cubes to create a checkerboard pattern. Occasionally swap out a cube of cucumber or watermelon with a cube of feta to integrate the 4 cubes into the pattern. There should be 15 cubes. To build the top layer, repeat the checkerboard pattern with the remaining 15 cucumber and watermelon cubes making sure that all the feta cubes are covered and every bottom cucumber cube is topped with a watermelon cube and vice versa.
• Drizzle the cubed salad with the oil and then sprinkle with the pepper, basil and mint leaves.

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.

GREEK FETA AND CUCUMBER SALAD

Steps:

• Slice cucumbers as thinly as you can. A mandolin or vegetable slicer will make quick work of it. Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl. Combine the feta, oregano, garlic and shallots in a separate bowl. Add the lemon juice and zest and whisk in the olive oil. Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. Serve.

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING

Steps:

• Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
• Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
• While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
• Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
• Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

BLACK BEAN, CUCUMBER, AND FETA SALAD

Steps:

• Place cooked beans, cucumber, feta, cilantro, scallions, oil, and lime juice in a large bowl. Season with 1 teaspoon salt and 1/2 teaspoon pepper; toss well to combine. Top with more cilantro and serve with lime wedges.