Cucumber Salad?
This is the refreshing cucumber, feta salad you didn’t know you needed. It is so filling, without feeling over-stuffed, and perfect to bring to a BBQ this summer. It is a fav of mine, but honestly, all my salads are amazing!
What’s new at the table.
It has been a crazy few months for me and my family! I was burning the candle at both ends and therefore needed to take a hefty break from socials and blogging.
Well, now I’m back!!! I am happy to be. Finally getting some inspiration for new and exciting recipes and wellness posts. Thank you for being here and I hope you love this salad recipe!
If you are looking for a place to connect with me, IG is the best place! I will link it for you here, and my DMs are always open if you have questions or comments!
Now, if you’re wondering about a good place to save this recipe for later, Pinterest is always the spot. I’ll link my Pinterest so you never miss a new recipe! I hope you enjoy this cucumber salad recipe!
What you will need for this recipe:
Mandoline – When I made this recipe, I just used a knife and cut it super thin, but I have done this for years, and it’s easy for me now. However, I did buy a mandoline recently and OMG, changes lives people!!!! It is so much easier. I will link the one I got here, it’s stainless steel and I wanted to invest in a really good one, but if you don’t have the funds, I will link a cheaper one!
Persian Cucumbers – The skin is lighter and nicer to eat. They always have them at trader joes. I recommend organic when you can especially when you are eating the skin of the fruit or vegetable.
What recipes are you waiting to see?
I aim to please, let me know if you have seen a recipe of mine on instagram that you have been waiting to see here! That way I can get it out for you asap! You can comment below! 🙂
Recipe
Ingredients: Feel free to double this recipe if you’re making it for a large crowd
- 5 Persian baby cucumbers
- Feta
- Sunflower seeds
- 1 shallot
- Small cilantro bunch
- The Simple Dressing
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tbsp dijon mustard
- Pinch of fresh ground pepper
- 1 Tbsp apple cider vinegar
- First, we will preheat our oven to 350°F (177°C).
- On a parchment-lined baking tray, add 1/2 cup of raw sunflower seeds.
- When the oven is ready, place the sunflower seeds in the oven for 10 minutes.
- Remove the toasted seeds from the oven and place them in a separate bowl to cool immediately. (If you leave them on the pan, they will continue to cook and may burn).
- Now, you want to wash all your produce thoroughly.
- Then, with steady hands or a mandoline, thinly slice your cucumber!
- Take your shallot and chop it finely. Add it to the bowl.
- Measure the feta with your heart. I like a good amount of cheese, but if you want it less feta-y, you can always put less.
- Chop the feta fine; you don’t want giant chunks. Add it to the bowl.
- Take your washed cilantro and chop it fine. Add to the salad bowl.
- Add your cooled, toasted sunflower seeds to the salad bowl.
- In a small bowl, mix your dressing ingredients and add them to the salad bowl.
- Mix all the ingredients very well and serve!
Questions/Comments:
If you tried this recipe, please let me know in the comments below how you liked it! Also, if you have any questions at all or comments for me!
This recipe is perfect for your summer party or bbq or just want a refreshing, healthy side! If sunflowers aren’t your thing, you can totally use toasted sesame seeds, pumpkin seeds, or walnuts.
Other Salads You Need To Try:
My Green Goddess Salad – This is honestly one of the best salads I have made all year. A must try.
Raw Carrot Salad – Sounds boring, but trust me, it’s anything but. It’s flavorful and healthy.
Beet & Egg Salad – Fiber and protein-full egg salad you will love.
Cucumber, Feta Salad
Equipment
- mandoline
Ingredients
- 5 Persian baby cucumbers
- Feta
- Sunflower seeds
- 1 shallot
- Small cilantro bunch
- The Simple Dressing
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tbsp dijon mustard
- Pinch of fresh ground pepper
- 1 Tbsp apple cider vinegar
Instructions
- First, we will preheat our oven to 350°F (177°C).
- On a parchment-lined baking tray, add 1/2 cup of raw sunflower seeds.
- When the oven is ready, place the sunflower seeds in the oven for 10 minutes.
- Remove the toasted seeds from the oven and place them in a separate bowl to cool immediately. (If you leave them on the pan, they will continue to cook and may burn).
- Now, you want to wash all your produce thoroughly.
- Then, with steady hands or a mandoline, thinly slice your cucumber!
- Take your shallot and chop it finely. Add it to the bowl.
- Measure the feta with your heart. I like a good amount of cheese, but if you want it less feta-y, you can always put less.
- Chop the feta fine; you don’t want giant chunks. Add it to the bowl.
- Take your washed cilantro and chop it fine. Add to the salad bowl.
- Add your cooled, toasted sunflower seeds to the salad bowl.
- In a small bowl, mix your dressing ingredients and add them to the salad bowl.
- Mix all the ingredients very well and serve!
- Most importantly, enjoy!!!
