Ingredients
Salad
- 4 persian cucumbers, cut into half moons
- 1 pint cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup thinly sliced red onion
- 4 oz feta cheese, cut into small cubes
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the cucumbers, cherry tomatoes, diced avocado, thinly sliced red onion, feta cheese cubes, chopped parsley, and dill.
- Prepare Dressing: In a separate small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, kosher salt, and black pepper until well combined.
- Toss Salad: Pour the dressing over the salad ingredients. Using a spoon, gently mix everything until the salad is evenly coated with the dressing, taking care not to mash the avocado.
- Adjust Seasoning and Serve: Taste the salad and adjust the seasoning with additional salt or pepper if needed. Serve immediately for the freshest flavors and enjoy!
Notes
- Best served fresh to maintain the crispness of cucumbers and tomatoes and the creaminess of avocado.
- You can substitute feta cheese with a vegan alternative to make this salad vegan-friendly.
- For extra crunch, add toasted pine nuts or walnuts.
- Adjust the garlic amount based on your preference for a milder or stronger garlic flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
