Avocado Cucumber Tomato Feta Salad
Description
This Avocado Cucumber Tomato Feta Salad is a fresh, vibrant, Mediterranean-style salad that takes just minutes to make. Creamy avocado and salty feta pair beautifully with crunchy cucumber and juicy tomatoes. Tossed with a zesty lemon-olive-oil dressing, it’s perfect as a light lunch, a side dish for grilled meats, or a refreshing potluck addition.
Time Required
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Ingredients (Serves 2–3)
For the Salad
1 large avocado, ripe but firm, diced
1 cup cucumber, diced (Persian or English preferred)
1 cup tomatoes, halved (cherry or grape)
¼ cup red onion, thinly sliced (optional)
½ cup feta cheese, crumbled
2 tbsp fresh parsley or cilantro, chopped (optional)
For the Dressing
2 tbsp extra virgin olive oil
1–1.5 tbsp lemon juice (or lime)
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp dried oregano (optional but recommended)
½ tsp honey or sugar (optional, balances acidity)
Instructions
1. Prepare the vegetables
Dice the cucumber and avocado into bite-sized cubes.
Halve the cherry tomatoes.
Thinly slice the red onion.
2. Make the dressing
In a small bowl, whisk together:
Olive oil
lemon juice
salt
black pepper
oregano
honey (optional)
3. Combine the salad
Add tomatoes, cucumber, red onion, and avocado to a large bowl.
Drizzle the dressing over the top.
4. Toss carefully
Gently fold everything together using a large spoon so the avocado doesn’t mash.
5. Add feta
Crumble the feta over the salad just before serving.
Add parsley or cilantro if desired.
6. Serve immediately
Best enjoyed fresh to keep the avocado bright and the cucumber crisp.
Tips & Variations
Add protein: grilled chicken, chickpeas, tofu, or shrimp.
Make it creamy: add a spoon of Greek yogurt to the dressing.
Mediterranean twist: add olives or a splash of red wine vinegar.
Spicy version: add a pinch of chili flakes or diced jalapeño.
Keep avocado from browning: add extra lemon or lime juice.
Approximate Nutrition (per serving)
Based on 3 servings; approximate values.
Calories: 230–280
Fat: 20–22g
Carbs: 10–13g
Protein: 5–7g
Frequently Asked Questions
Q1: Can I make this salad ahead of time?
You can prep the cucumbers, tomatoes, and onions ahead, but add the avocado and dressing just before serving to prevent browning and sogginess.
Q2: What type of tomatoes work best?
Cherry or grape tomatoes are ideal because they are sweet, firm, and less watery.
Q3: Can I store leftovers?
It will keep for up to 12 hours in the fridge, but the avocado may soften. Add a splash of lemon to help preserve it.
Q4: Can I use lime instead of lemon?
Yes! Lime gives the salad a slightly tangier, brighter flavor.
Q5: Is there a vegan option?
Yes—simply replace feta with vegan feta or skip it entirely.
Q6: What can I serve this with?
It pairs wonderfully with:
Grilled chicken or fish
Mediterranean rice
Pita bread or hummus