Cucumber Feta Salad with Avocado and Pine Nuts
Want to wow your guests at your next summer barbecue? I’ve got the dish for you. This is my cucumber feta salad: It’s tangy, nutty, sharp, and mouthwateringly delicious! Creamy avocado pairs with crunchy pine nuts, refreshing cucumber, and briny feta to create a stunningly simple salad that’s guaranteed to be the talk of the party.
Author’s Notes for Cucumber Feta Salad
It’s summer! And if you’re anything like me, this season is all about friends and family. I absolutely adore inviting over a big crowd and cooking up a storm on a hot day, and there’s nothing people love more than a refreshing salad alongside a barbecue when it’s hot out.
I’ve already shared my tomato feta salad, heirloom tomato salad, Polish cucumber salad, and summer panzanella recipes with you, but this one might just be the most refreshing of the lot!
Seriously, this stunning cucumber and feta salad hits all the right notes. There’s creamy avocado, sharp and salty feta, rich toasted pine nuts, and a sprinkling of fresh mint and scallions for some extra bite. This dish is simple to prepare but loaded with layer after layer of rich, complex flavor. Enjoy it as an appetizer, or serve it with some chicken shawarma, olive oil chicken thighs, chicken kebabs, or pork souvlaki straight off the grill. Your barbecue will be the talk of the town!
Main Ingredients and Substitutions
Refer to the recipe card to see the full list of ingredients with measurements!
- Cucumbers – Experiment with using two different kinds of cucumbers for variety. I like a simple mix of English and garden varieties from my local farmers’ market, but any type will do!
- Avocado – Creamy and smooth, ripe avocado provides a textural contrast to the crisp, crunchy cucumber.
- Toasted Pine Nuts – Add a deliciously rich, buttery flavor that complements the fresh ingredients. You can buy pre-toasted pine nuts from the grocery store if you want to save time.
- Extra Virgin Olive Oil – With such a light-tasting dish, the fruity, peppery flavor of quality extra-virgin olive oil is a crucial component to this cucumber feta cheese salad. Avocado oil is a good substitute.
- Lime Juice – Brings a tart, citrusy flavor that cuts through the salty feta. Use lemon juice or a splash of white wine vinegar if necessary.
- Feta Cheese – A high-quality feta cheese in brine will deliver the perfect texture and deliciously salty tang that this cucumber and feta salad deserves. A crumbly, dry one just won’t do!
- Herbs – I use dill and fresh mint to complete my cucumber avocado feta salad. Fresh basil, chives, tarragon, or cilantro are all worth a try if you fancy a different flavor profile.
How to Make Perfect Cucumber and Feta Salad
- Prepare the Vegetables – Peel the cucumbers and slice them into rounds or cubes per your personal preference. Halve the avocado and remove the pit. Then, cut it into cubes and use a spoon to scoop out the cubed flesh from the shell. Chop up the scallions, dill, and fresh mint.
- Toast the Nuts – Heat a skillet over medium heat, then add the pine nuts and toss them for around 2 minutes. Once slightly browned, set them aside to cool off.
- Make the Dressing – Mix the lime juice, salt, pepper, and olive oil in a small bowl until combined.
- Assemble the Salad – Place the cucumbers on a serving plate, add the avocado on top, and sprinkle everything with the herbs and scallions. Top with large chunks of feta, then sprinkle with pine nuts and drizzle with the dressing. Enjoy!
Storing, Reheating, and Make-ahead
You can store this cucumber feta salad in an airtight container in the fridge, and it’ll remain fresh for up to 2 days. Any longer, and the vegetables will quickly turn soft. The avocado will brown slightly and become mushy as the salad sits, so it’s better to dice and serve the avocado fresh with each serving.
Frequently Asked Questions
How do I stop my cucumber feta cheese salad from becoming watery?
Ensure you pick the firmest, freshest cucumbers at the grocery store! If you’re still having problems with moisture, try sprinkling the slices or cubes with a little salt and leaving them to sit in a colander for 10 to 15 minutes first. Then, rinse before tossing with the other ingredients.
How do I keep the avocado from browning?
If there’s a bit of time between preparation and serving, the avocado will begin to brown. To combat this, wait until the very last minute to dice and add your avocado!
Can I use a different cheese in place of feta?
It won’t quite be a cucumber feta salad, but goat’s cheese is a good substitute in terms of texture and consistency. If you’re avoiding dairy, try crumbling some tofu with a splash of lemon juice and a pinch of salt to mimic the flavor of feta.
Cucumber Feta Salad with Avocado and Pine Nuts
Ingredients
- 2 large cucumbers (it can be two different kinds for different textures) cubed
- 1 Hass avocado cubed
- 1 tbsp scallions chopped
- 1 tbsp dill chopped
- 1 tbsp fresh mint chopped
- 4 oz good quality feta cheese in brine about 4 cubes of a 1-inch size
- 1 tbsp pine nuts toasted
- 2 tbsp lime juice
- 3 tbsp extra virgin olive oil
- ¼ tsp Himalayan or sea salt or more to taste
- ¼ tsp freshly ground black pepper
Instructions
- Peel the cucumbers and cut them into bigger slices or larger cubes.
- Open the avocado by running the knife around and removing the pit. Using a small pairing knife, cut into cubes; run the spoon against the avocado skin to get the cubed avocado out of the shell.
- Chop the scallions, dill, and mint.
- Heat up a skillet on the stove and add the pine nuts, toss them around for about 2 minutes until slightly browned, and set aside to cool off.
- In a bowl, combine lime juice and olive oil with salt and pepper, mix well.
- Place the cucumbers on a serving plate, add avocado on top of the cucumbers, sprinkle all the herbs around.
- Add big chunks of feta all over the salad.
- Add pine nuts and drizzle dressing over the salad.
- Serve and enjoy.
Nutrition
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