Oh when the cucumbers come marching in…
Hey – don’t laugh – that is my favorite song! I wait all year for the garden to begin filling with cucumbers and when it does, I am ready with a ton of fresh ideas for how to enjoy them. I’ve been dreaming about this salad since about February!
I suppose I could have bought some cucumbers at the store, and if that is what you have to do [maybe you aren’t finding this recipe until next February!], I would not be the one to discourage you – definitely go for it!
But right now, if you don’t have a garden of your own, go to the Farmer’s Market, or stop at a roadside veggie stand, and get some that have only been picked for a few hours when you slice them into this heavenly combination. You will see why I anticipate fresh ones so much!
I do have plenty of great ways to use them up, like Refrigerator Garlic Dill Pickles, and Jalapeno Lime Cucumber Salad – two of everyone’s favorite recipes around here.
I never get tired of coming up with new recipes for them though, and this has been our favorite so far this year. There is something magical about the contrasts in this salad – the crunch of cucumber against the creaminess of the avocado, and the salty bite of the feta with the herbaceous acid of the vinaigrette. I am not ashamed to admit that we downed the entire bowl for lunch – more than once! [recipe development can be so arduous sometimes]
- 3 medium cucumbers
- 1 medium avocado
- 2 red scallions [or regular scallions]
- ¼ cup white wine vinegar
- ½ teaspoon salt
- few grinds fresh black pepper
- 1 - garlic cloves, micro-planed, or minced
- ½ teaspoon honey
- ⅓ cup good olive oil
- 1 teaspoon fresh thyme leaves
- 1 ounce crumble feta cheese
- additional salt and pepper, to taste
- Trim the ends from the cucumbers, and cut into slices - ¼ to ⅛ inch thick.
- Cut the avocado into ½ inch chunks.
- Slice the scallions thinly.
- Combine the vegetables in a bowl large enough to hold them all - stirring very gently.
- In a small bowl with deep sides, whisk together the vinegar, salt, pepper, garlic and honey, until the salt dissolves and the honey is incorporated.
- Whisk in the oil in a thin stream, until the vinaigrette is combined and emulsified.
- Stir in the thyme leaves.
- Dress the salad with 4 or 5 tablespoons of the vinaigrette, stirring gently to combine.
- Taste, and add more dressing, along with salt and pepper as needed.
- Arrange in a serving bowl, and scatter the crumbled feta over the top.
- Chill to blend flavors and serve cold. Store any leftovers, and any leftover vinaigrette in the fridge.
This is so good alongside a burger or some grilled chicken, but the richness of the avocado also makes it pretty satisfying as a stand alone meal.
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