Home > Salads > Cucumber Feta Salad Cucumber Feta Salad July 14, 2022 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Cucumber-Feta Salad starts with couscous and gets topped with a myriad of veggies, chickpeas, and feta. Drizzle on the show-stopping lemon vinaigrette and be prepared to fall in love (yes, with a salad)! Try another favorite couscous salad — this Greek Couscous Salad, Italian Couscous Salad, or Chickpea Salad. Cucumber Feta Salad This salad is so fresh, light, and vibrant — we are obsessed with it! It starts with big pearl couscous which is then topped with crispy chickpeas, creamy avocado, crunchy cucumbers, salty feta, and flat-leaf parsley. Our favorite Lemon Vinaigrette is tweaked slightly to top this salad and it’s truly a match made in heaven! Cucumber Feta Salad Ingredients There are six primary salad ingredients: Pearl couscous. Israeli couscous is also called pearled couscous; here’s what I use. It’s important to get the large balls of couscous for the right texture of this salad. Fresh avocado. The avocado lends an amazing creamy texture to this salad. Wait for perfectly ripe avocados, as they make a huge difference in this salad. An avocado is ripe when it yields to gentle pressure (think: touching the tip of your nose). Flat-leaf Italian parsley. Typically you’ll find flat-leaf Italian parsley and curly parsley in the produce section of the store. Avoid the curly parsley– it’s usually used as a garnish and won’t contribute much flavor. If you prefer, you can use fresh basil, mint, or cilantro instead. English or Persian cucumbers (sometimes labeled as mini cucumbers). I don’t recommend regular cucumbers because they lack flavor and texture. They also break down and become watery quickly. Feta cheese. This salty addition pulls everything together in this salad! Goat cheese is another good cheese alternative in this Cucumber Feta Salad. Chickpeas. Or garbanzo beans — they’re one and the same! QUICK TIP What is couscous, anyway? They’re small grains of semolina–so that means they’re tiny pasta balls! Imagine taking a piece of spaghetti and cutting it into the teeniest, tiniest pieces possible. That’s couscous. Because the pieces are so small, they cook quickly. Couscous is a fun way to serve pasta! The Best Lemon Vinaigrette The dressing makes this Cucumber Feta Salad — it’s well worth the extra minutes to whip it together and you’ll know exactly what’s in the dressing! Here are a few ingredient notes: Dijon mustard. We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. Olive oil. We recommend extra virgin olive oil for this recipe. Better oil = better flavor. Honey. Add less for a tangier dressing, and more for a sweeter one. Lemons. We use fresh lemon juice because bottled lemon juice doesn’t pack the same flavor as fresh, and we need the lemon zest, too. Salt & pepper. No dressing is complete without salt and pepper, and this vinaigrette is no exception. Add to taste preference, remembering that an extra pinch can be the difference between a good and a stellar dressing! Adding Protein to This Salad Cucumber Feta Salad lends well to additional protein; I’d recommend leftover shredded rotisserie chicken — a lemon-herb flavored rotisserie chicken if you can find it! A side of Grilled Chicken is also a great option. QUICK TIP If adding a substantial amount of chicken into this salad, you may want to increase the amount of dressing. STORAGE Cucumber Feta Salad Storage Cucumber Feta Salad doesn’t sit very well with the dressing, feta, and avocado mixed into it. (The avocado browns and takes on an odd texture; the dressing wilts the veggies.) If you aren’t planning to eat the entire salad in one sitting, toss and add dressing to the amount you’ll be eating at this time. Undressed, the salad stays fresh for 1-2 days. After a couple of days, the veggies, cheese, and avocado deteriorate significantly. What Can You Do With Feta Cheese? Consider adding the leftover feta to one of these recipes: Tomato Cucumber Salad with balsamic dressing Quinoa Salad with feta, cucumbers, tomato, and avocado Lentil Salad with sun-dried tomatoes and feta Vegetarian Gyros with tomatoes, feta, and crisp chickpeas Greek Chicken Wrap served in a pita with feta FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cucumber Feta Salad 5 from 2 votes - Review this recipe This Cucumber Feta Salad starts with couscous and gets topped with a myriad of veggies, chickpeas, and feta. Drizzle on the show-stopping lemon vinaigrette and be prepared to fall in love (yes, with a salad)! SAVE TO RECIPE BOX Print Recipe Cucumber Feta Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Cucumber Feta Salad starts with couscous and gets topped with a myriad of veggies, chickpeas, and feta. Drizzle on the show-stopping lemon vinaigrette and be prepared to fall in love (yes, with a salad)! Course Salad, Side Dish Cuisine American, Healthy, Vegetarian Keyword cucumber feta salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 4 -6 (as a side) Chelsea Lords Calories 363kcal Author Chelsea Lords Cost $8.12 IngredientsSalad▢ 1 cup pearled couscous▢ 1-1/2 cups English/salad cucumbers, cut into half moons▢ 1 large ripe avocado, diced▢ 1 can (15 oz.) chickpeas, drained & rinsed▢ 1/3 cup finely chopped flat-leaf parsley▢ 1/2 cup crumbled feta cheeseDressing▢ 2 tablespoons red wine vinegar▢ 1 tablespoon Dijon mustard▢ 1/2 teaspoon dried Italian seasoning▢ 1/4 teaspoon minced garlic, optional▢ 1/4 cup extra-virgin olive oil▢ 1-1/2 teaspoons honey▢ 1-1/2 tablespoons lemon juice freshly squeezed (plus 1/4 tsp zest)▢ Salt & pepper (I add 1/4 tsp each)US - Metric USMetric InstructionsCOMBINE: In a wide-mouth jar, combine all the dressing ingredients. Shake well to combine. Refrigerate until ready to use.COUSCOUS: Prepare couscous according to package directions (Note 1). Remove from heat and transfer to a large bowl. Refrigerate until chilled.SALAD: To the cooled couscous, add cucumbers, avocado, chickpeas, parsley, and feta.Shake the dressing again, then drizzle over the salad to your preference (I use it all). Gently toss to combine and serve immediately.STORAGE: Once dressed, this salad doesn’t keep well as the avocado browns and the dressing wilts veggies. If you aren’t planning to eat the entire salad in one sitting, only toss and dress the amount you plan to eat. This salad does not freeze/thaw well. Video Recipe NotesNote 1: Israeli couscous, also called pearled couscous, is essential for the right texture. Follow the package directions for cooking and seasoning. (I boil 1-1/2 cups water with 1/2 tsp of salt & 1 tsp olive oil. Once the water is boiling, add the couscous, cover, reduce heat to simmer, and cook for 8-10 minutes or until tender). Note 2: English cucumbers are best for flavor and texture. Unlike regular cucumbers, they have a more vibrant flavor and retain their shape and crispness better. Nutrition FactsServing: 1serving | Calories: 363kcal | Carbohydrates: 38.3g | Protein: 10.1g | Fat: 19.6g | Cholesterol: 11.1mg | Sodium: 395.8mg | Fiber: 7.5g | Sugar: 2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Wife and I loved it. I think I could of eaten the whole bowl. Your measurements were spot on and the tip with the right amount of olive oil and salt in the couscous was perfect. Had to use an entire cucumber because I was out of the Persian ones. Yummy none the less thank you. Reply
