Cucumbers are one of my favorite vegetables. I add them to salads. I have them plain. I even toss them into a bowl, dipping them into olive oil as a snack. Cucumbers are great. That’s why for this Freedom Friday post I’m going to share with you one of my absolute favorite cucumber salad recipes ever. If you’re looking for something to eat on a Sunday afternoon, this is the recipe for you.
Although tailored for summer fun, this recipe came from my ongoing experimentation with different food combinations. If anything, this dish has more of a Greek/Mediterranean flavor combination suitable for an evening get-together with friends and family alike. But it doesn’t mean you can’t enjoy it any other time.
Let’s get to it.
Here are the ingredients you’ll need:
- Half an English cucumber
- 1 avocado
- Half a lemon
- Half a garlic clove
- Fresh ground pepper
- Greek olives
- Feta cheese
- Olive oil
- Cut an English cucumber in half, peel it and slice it into small pieces, and add it to a deep bowl. Some folks like keeping the skin on the cucumber, which is great because the skin has lot of vitamins. In this case, however, I peel it to give the dish a particular flavor I’ve grown to like. Nonetheless, you can keep the peel if you want.
- Chop half a garlic clove and add it to the bowl. Trust me, adding half a garlic is being stingy. I’m Italian, garlic runs in our veins. Too much garlic is never enough.
- Now, add oregano, fresh ground pepper, salt, Greek olives, a generous dousing of olive oil and a splash of lemon juice. Regarding the amounts to add, I can answer that simply by saying “to taste”. I love oregano, so I add quite a bit of it. The same goes for the fresh ground pepper, nothing quite like the flavor to surprise someone trying it for the first time.
- Toss the ingredients with salad spoons or ordinary spoons for that matter.
- The last step is to scoop the meat from an avocado into the bowl. Add a good amount of feta cheese on top and you’re good to go. The reason we don’t toss the final ingredients in the salad is to avoid them from getting soggy. No one wants a mushy salad.
I hope you enjoy this recipe as much as I do. If you ever do try it out, make it part of a BBQ on a hot summer evening and let me know what you think.
Do you have any cucumber recipes you’d like to share?
16 thoughts on “Cucumber Salad”
Just made it today for lunch, tastes so good! Very healthy too!
Cucumbers are one of the only things that are banned from our household. This looks delicious, though!
I really are not crazy about cucumbers. I do love tzizaki sauce because they are barely there and there are other tastes mingled in with the sauce. I also find sliced cucumbers very refreshing over tired eyes ツ
Cucumbers and feta… I’m in!
YUM! And cucumbers keep away zombies. I have NEVER seen one in my garden.
I love cucumbers too! Have you ever had cucumber sandwiches?
Ooooooooh! I am so going to try this recipe when I get the chance! 😀
Sounds and looks yummy, nice textures too.
Love all that apart from feta and olives. I wonder if mozzarella and pecans would do.
This cucumber salad – yum! The only ingredient I would ask my husband to replace: Spanish instead of Greek olives. He will certainly prepare this salad as you did; he would just keep the olives on a separate plate (he does not really like olives, we others love them). Thanks for this recipe, Jack!
About a fortnight ago, my husband cooked potatoes, steamed cucumber cubes. Then he sliced the potatoes, prepared a sauce with lots of dill and reheated the potatoes and cucumbers in it. It was a great side for fish…
The potato, cucumber and dill dish sounds interest to try. Hmm, what kind of fish did you have with it?
We had cod with it. Halibut is also great with it.
We did not try it with tuna steaks (sesame crust). I associate tuna with different side dishes.
This looks delicious, Jack! It is summer in bowl (and desperately needed right about now!)
It is! As weird as it seems, the flavor combination is so summery. I can’t wait to make this again this weekend, Katie!
Wow, Jack! I never thought I’d be saving one of your posts to my recipe file, but that’s what just happened. This salad looks awesome. I am currently in Taiwan and it’s not easy to get all of the ingredients, but I will be making this the next time I visit the US. In the meantime, I’m drooling in anticipation! 😀
I’m honored, Deborah! When you finally do end up making it, tell me what you think!