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Creamy Cucumber Tomato Salad

A bright and healthy (almost) Greek salad with a tart and creamy avocado vinaigrette!

Ingredients

Scale

Salad:

  • 2 cups English cucumber, seeded and sliced into half-moons
  • 1 cup cherry tomatoes (about 24), sliced in half
  • ¼ cup red onion, sliced into thin half-moons
  • ⅓ cup feta cheese, crumbled
  • 1 avocado, peeled, pitted and chopped bite sized

Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1½ tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • ¼ teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Add all the ingredients for the dressing to a salad dressing shaker and shake well (or whisk the ingredients in a bowl). Set aside.
  2. Peel English cucumber and slice in half lengthwise. Scoop out the seeds with a small spoon and slice into thin half-moons (or bite sized chunks if you prefer).
  3. Transfer cucumber into a large bowl along with the cherry tomatoes, red onion and feta cheese.
  4. Chop half the avocado into bite sized pieces and add it to the salad.
  5. Mash the other half of the avocado in a small bowl and add it to the dressing. Shake dressing well and pour over the salad. Toss the salad, season with salt and pepper and serve.

Notes

This creamy cucumber tomato salad is best served immediately. You can store leftovers for up to a day in the fridge. No more.

Keywords: healthy, recipe, appetizer, side, gluten free, pot luck

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