This fresh and colorful salad combines crisp cucumbers, juicy tomatoes, creamy avocado, and tangy feta cheese with a light lemon-herb dressing. It’s the perfect side dish for grilled meats, seafood, or a light lunch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4–6

Ingredients

For the Salad

• 2 large cucumbers, sliced
• 2 cups cherry tomatoes, halved
• 2 ripe avocados, diced
• ½ small red onion, thinly sliced
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil (optional)

Lemon Herb Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Prepare the vegetables. Slice the cucumbers, halve the cherry tomatoes, dice the avocados, and thinly slice the red onion.
2. Make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey (if using), garlic, oregano, salt, and black pepper until well combined.
3. Assemble the salad. In a large serving bowl, combine the cucumbers, tomatoes, red onion, parsley, and basil (if using).
4. Add the avocado and feta. Gently fold in the diced avocado and sprinkle the feta cheese over the top.
5. Dress the salad. Drizzle the dressing over the salad and toss gently until everything is lightly coated.
6. Serve immediately or chill for 10–15 minutes before serving for even more flavor.

Optional Add-Ins

• Kalamata olives
• Diced bell peppers
• Chickpeas
• Grilled chicken
• Toasted pine nuts or sliced almonds
• Fresh mint for extra freshness

Approximate Nutrition (Per Serving)

• Calories: 285
• Protein: 6 g
• Carbohydrates: 12 g
• Fat: 25 g
• Fiber: 6 g

Storage

• Refrigerator: Store leftovers in an airtight container for up to 1 day. The avocado may brown slightly, but a little extra lemon juice helps slow oxidation.
• Make Ahead: Prepare the cucumbers, tomatoes, onion, and dressing up to a day in advance. Add the avocado, feta, and dressing just before serving for the freshest flavor and texture.

Tips for the Best Salad

• Use ripe but firm avocados so they hold their shape when tossed.
• Choose English cucumbers or Persian cucumbers for fewer seeds and a crisp texture.
• Crumble the feta fresh rather than using pre-crumbled cheese for a creamier taste.
• Chill the salad for 10–15 minutes before serving to let the flavors meld, but don’t let it sit too long after adding the avocado.