Refreshing Cucumber Feta Salad Recipe for Summer Bliss

My summer garden’s crisp cucumber feta salad brings Mediterranean magic right to your plate.

Fresh ingredients dance together in a vibrant medley of flavors.

Gardens bursting with ripe vegetables inspire this simple yet elegant dish.

Mediterranean traditions whisper through each delightful bite of cool cucumber and tangy cheese.

Greeks have long understood the art of combining clean, bright ingredients with minimal fuss.

Yourself lounging on a sun-drenched terrace, savoring each refreshing spoonful.

Grab a fork and let this salad transport you to a relaxed coastal paradise.

Why Cucumber Feta Salad Is Light, Crisp, And Refreshing

• Savor Vibrant Flavor Fusion: This recipe combines rich salmon, nutty brown rice, and crisp vegetables with a zesty herbed tahini dressing, creating a symphony of tastes that dance on your palate.
• Effortless Nutrition Powerhouse: Packed with omega-3 from salmon, fiber from brown rice, and a rainbow of fresh vegetables, this bowl delivers a balanced meal that's both wholesome and incredibly satisfying.
• Quick Weeknight Culinary Magic: With simple preparation steps and under an hour of total cooking time, this dish transforms basic ingredients into a restaurant-worthy meal that feels luxurious yet totally approachable.
• Customize Your Culinary Canvas: The flexible recipe allows easy swaps and additions, making it perfect for different dietary preferences, leftover ingredients, or spontaneous kitchen creativity.

What Goes Into Cucumber Feta Salad

• Brown Rice: Hearty whole grain base for the bowl, provides fiber and nutty flavor. Best when using long-grain variety for better texture.

• Salmon: Fresh fish packed with omega-3 fatty acids. Wild-caught or farm-raised options work well, preferably center-cut fillets for even cooking.

• Mixed Greens, Shredded Carrots, Cucumber, Radishes, Avocado: Fresh vegetables adding color, crunch, and nutritional variety. Choose crisp, seasonal produce for best flavor.

• Tahini, Olive Oil, Lemon Juice, Water: Creamy base for herbed dressing. Cold-pressed olive oil recommended for richer taste.
• Garlic, Parsley, Dill, Salt, Pepper: Aromatic herbs and seasonings that enhance overall flavor profile. Fresh herbs provide more vibrant taste.

• Smoked Paprika, Garlic Powder, Salt, Pepper: Spices to enhance salmon's natural flavor. Freshly ground black pepper offers more intense taste.

Simple Steps To Make Cucumber Feta Salad

Step 1: Chop Fresh Ingredients

Wash and prepare your crisp cucumber by slicing it into thin, half-moon shapes. Dice the red onion into delicate, small pieces. Crumble the tangy feta cheese into delightful crumbly bits. Grab a handful of fresh dill and chop it finely.

Step 2: Create Zesty Dressing

• Extra virgin olive oil
• Fresh lemon juice
• White wine vinegar
• Dried oregano
• Salt
• Black pepper

Blend until the ingredients combine into a smooth, vibrant mixture that dances with flavor.

Step 3: Combine Salad Components

Toss the sliced cucumber, diced red onion, and crumbled feta into a large serving bowl. Pour the whisked dressing over the ingredients and gently mix, ensuring every piece gets coated with the delicious tangy sauce.

Step 4: Garnish and Finish

Sprinkle the chopped fresh dill across the top of the salad. If desired, add a light dusting of additional black pepper. Give the salad a final gentle toss to distribute the herbs evenly.

Step 5: Serve and Enjoy

Transfer the cucumber feta salad to a serving dish. This refreshing dish can be enjoyed immediately or chilled for about 30 minutes to let the flavors meld together. Perfect as a side dish or light lunch!

Tips To Make Cucumber Feta Salad Extra Fresh

• Rinse Rice Thoroughly: Washing brown rice removes excess starch, preventing clumping and ensuring a fluffy, separate grain texture that enhances the overall dish.
• Perfectly Bake Salmon: Check salmon's doneness by gently pressing the fillet – it should flake easily and appear opaque in the center, avoiding overcooking that leads to dryness.
• Balance Tahini Dressing: Adjust water gradually while whisking to achieve a smooth, pourable consistency that coats ingredients without being too thick or runny.
• Veggie Prep Hack: Slice cucumber and radishes thinly for a crisp, refreshing crunch that adds textural contrast to the creamy salmon and soft rice.
• Quick Meal Customization: Swap salmon for grilled tofu or chickpeas to create a vegetarian version that maintains the recipe's vibrant, nutritious profile.

How To Store Cucumber Feta Salad Without Soggy Veggies

• Refrigerate: Transfer leftover salad components into separate airtight containers and store in the refrigerator for up to 3 days. Keep salmon, rice, and vegetables separate to maintain their texture and prevent sogginess.
• Salmon Reheating: Gently warm salmon in a 275F oven for 10-15 minutes, covering with foil to prevent drying. Avoid microwaving to preserve moisture and prevent rubbery texture.
• Rice Refresh: Sprinkle a few drops of water on rice before reheating in microwave or skillet. Stir occasionally to distribute heat evenly and restore softness.
• Dressing Storage: Keep tahini dressing in a sealed jar in refrigerator for up to 5 days. Shake well before using, as separation is natural during storage.

What Tastes Great With Cucumber Feta Salad

• Elevate Mediterranean Flavors: Pair this salmon bowl with a crisp, chilled assyrtiko white wine from Greece, matching the salad's Mediterranean essence and complementing the herbal tahini dressing.
• Refresh with Citrus Drinks: Enjoy a homemade lemonade with fresh mint or a light citrus spritzer to cut through the richness of salmon and tahini, enhancing the dish's bright, zesty notes.
• Boost Herbal Harmony: Select a light, herbal iced tea like chamomile or green tea with lemon, which mirrors the parsley and dill in the dressing and provides a cooling counterpoint to the warm salmon.
• Complement Nutty Undertones: Consider a wheat beer or a light pilsner that echoes the nutty tahini and brown rice, creating a balanced and refreshing dining experience.

Fun Flavors For Cucumber Feta Salad

• Mediterranean Quinoa Remix: Swap brown rice with fluffy quinoa, add kalamata olives, and sprinkle crumbled feta cheese for a Greek-inspired protein bowl.
• Spicy Cilantro Salmon Version: Replace dill and parsley with fresh cilantro, add a dash of sriracha to the tahini dressing, and include roasted jalapeños for extra heat.
• Teriyaki Asian Fusion Bowl: Substitute tahini dressing with homemade teriyaki sauce, use pickled ginger, and top with sesame seeds and green onions for an East Asian flavor profile.
• Vegetarian Protein Powerhouse: Replace salmon with grilled tofu or roasted chickpeas, keep the herbed tahini dressing, and add extra edamame for plant-based protein boost.

Cucumber Feta Salad Questions Answered

• What is tahini and why is it used in this recipe?

Tahini is a creamy paste made from ground sesame seeds, commonly used in Middle Eastern cuisine. In this recipe, it adds a rich, nutty flavor and helps create a smooth, tangy dressing that complements the salmon perfectly.

• Can I use a different type of fish instead of salmon?

Absolutely! You can easily substitute salmon with other fish like trout, halibut, or cod. Just make sure to adjust cooking times based on the thickness of the fish and follow the same seasoning method.

• Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Brown rice, salmon, and the dressing ingredients are all gluten-free. Just double-check that your individual ingredients are certified gluten-free if you have celiac disease or severe gluten sensitivity.

• How healthy is this salmon bowl?

This recipe is incredibly nutritious. Salmon provides omega-3 fatty acids, brown rice offers complex carbohydrates, and the variety of vegetables adds essential vitamins, minerals, and fiber, making it a well-balanced and wholesome meal.

Cucumber Feta Salad Recipe

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4.7 from 32 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Mediterranean sunshine dances through this crisp cucumber feta salad, blending zesty herbs with creamy cheese and fresh vegetable crunch. Cool Greek-inspired ingredients mingle effortlessly, inviting you to savor summer’s most refreshing culinary embrace.

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Ingredients

Scale 1x2x3x

Protein:

• 4 (113-170 grams) salmon fillets
• 2 cups mixed greens (arugula, spinach, or kale)

Grains and Vegetables:

• 1 cup uncooked brown rice
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• ½ cup thinly sliced radishes
• 1 avocado, sliced

Seasoning and Dressing:

• 1 tablespoon olive oil (for salmon)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt (for salmon)
• ¼ teaspoon black pepper (for salmon)
• ¼ cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil (for dressing)
• 2 tablespoons water
• 1 garlic clove, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• ½ teaspoon salt (for dressing)
• ¼ teaspoon black pepper (for dressing)

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Instructions

1. Carefully rinse the brown rice under cool running water, ensuring thorough cleansing to remove excess starch. Transfer the rice to a medium saucepan and add water with a delicate pinch of salt.
2. Bring the rice to a rolling boil, then immediately reduce the heat to its lowest setting. Cover the saucepan with a tight-fitting lid and allow the rice to simmer gently for approximately 40-45 minutes until the grains become perfectly tender and fluffy.
3. While the rice cooks, prepare the salmon by patting the fillets completely dry using clean paper towels. Create a fragrant seasoning blend combining smoked paprika, garlic powder, salt, and freshly ground black pepper.
4. Gently rub each salmon fillet with a light coating of olive oil, ensuring even coverage. Sprinkle the prepared spice mixture generously over the fish, massaging the seasonings into the surface.
5. Position the salmon fillets on a parchment-lined baking sheet, arranging them with ample space between each piece. Slide the sheet into a preheated oven set at 400°F (200°C) for 12-15 minutes, watching for the fish to become flaky and easily separated with a fork.
6. Craft the herbed tahini dressing by combining tahini, freshly squeezed lemon juice, olive oil, water, minced garlic, chopped parsley, and dill. Whisk the ingredients thoroughly, adjusting the water quantity to achieve a smooth, pourable consistency.
7. Construct the bowls by distributing the fluffy brown rice as a foundational layer. Artfully arrange mixed greens, shredded carrots, crisp cucumber slices, thinly sliced radishes, and creamy avocado pieces atop the rice.
8. Gently break the baked salmon into generous, rustic chunks and nestle them into the prepared vegetable-laden bowls. Drizzle the vibrant herbed tahini dressing generously over each serving.
9. Serve the bowls immediately, allowing the warm salmon and fresh ingredients to create a harmonious and nutritious meal.

Notes

• Rinse rice thoroughly to remove excess starch, ensuring fluffy and separated grains that won’t clump together.
• Use a fine-mesh strainer when rinsing rice to prevent losing small grains down the drain.
• Choose wild-caught salmon for more sustainable and potentially higher omega-3 content compared to farm-raised options.
• Patting salmon dry before seasoning helps create a crispy exterior and allows spices to adhere better.
• For a vegetarian version, swap salmon with roasted chickpeas or grilled tofu seasoned with similar spices.
• Prep all vegetables ahead of time to streamline the cooking process and reduce overall meal preparation stress.
• Store leftover dressing in an airtight container in the refrigerator for up to 5 days, giving it a quick shake before reusing.
• Experiment with different herbs like mint or cilantro to customize the tahini dressing’s flavor profile.
• Use room temperature ingredients for the dressing to help it blend more smoothly and consistently.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 482
• Sugar: 5 g
• Sodium: 456 mg
• Fat: 26 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 10 g
• Protein: 21 g
• Cholesterol: 75 mg