Cucumber Salad

Happy Monday! Hope you had a fantastic weekend!

This weekend we went to a bbq cookout at a friends house, and I took this salad. It uses all easy to find ingredients during the summer time. Requires no actual cooking and tastes better the next day. It’s a great side dish!


Its been hot here, so a salad that is served chill and requires no cooking means no extra heat to your house. And I love being able to use fresh ingredients that are in season. In fact, the cucumbers and tomatoes were from the farmers market since we didn’t get a garden put in this year

Total time to make this salad was probably twenty minutes. Maybe even less. No reason not to add it as a side to your next get together! Or to pack for lunches during the week which I’m doing with some leftovers.

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My trick to finely mincing a fresh onion is the food processor. I just quarter the onion and toss it in. You can do the same thing with fresh garlic to easily mince it.

Cucumber Salad


4 cucumbers (sliced lengthwise and chopped into bite size chunks)

1 ½ cups sliced grape tomatoes (halved and then halved again)

½ finely minced red onion

1 tsp minced garlic

5 oz container of Feta Cheese crumbles

1 tbsp. of fresh dill (roughly chopped)

Dressing ingredients:

Juice of one lemon

2 tbsp. of white wine vinegar

4 tbsp. avocado oil

1 tsp salt

1 tsp black pepper

1 tsp red pepper flakes

½ tsp dried dill


Prepare all the ingredients for the salad in a bowl large enough to mix in.

Combine all the dressing ingredients and pour over the salad. Mix thoroughly.

Refrigerate prior to serving.

Taste before serving and adjust any seasonings.




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