Cucumber Feta Broccoli Salad

why make this recipe

This salad is fresh, quick, and light. It uses simple ingredients and tastes bright with lemon and feta. If you like crisp veggies and a little tang, you will enjoy it. For a spicy cucumber twist, see spicy cucumber salad for another quick side.

introduction

This salad mixes cucumber, broccoli, and feta. It takes about 10 minutes to make. You can serve it with grilled meat or on its own. For a similar easy recipe, check this Cucumber Feta Broccoli Salad page.

how to make Cucumber Feta Broccoli Salad

Start with fresh vegetables. Cut the cucumber and chop the broccoli into small florets. Crumble the feta and chop the red onion fine. Make the dressing with olive oil, lemon juice, salt, and pepper. Toss everything in a large bowl until coated. Chill for a short time or serve right away.

Ingredients :

1 cucumber, diced, 1 cup broccoli florets, 1/2 cup feta cheese, crumbled, 1/4 red onion, finely chopped, 1/4 cup olive oil, 2 tablespoons lemon juice, Salt and pepper to taste

Directions :

1. In a large bowl, combine the diced cucumber, broccoli florets, feta cheese, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve chilled or at room temperature.

how to serve Cucumber Feta Broccoli Salad

Serve cold or at room temperature. It pairs well with grilled chicken, fish, or a slice of bread. You can also add it to a lunch bowl with quinoa or rice.

how to store Cucumber Feta Broccoli Salad

Put the salad in an airtight container. Store in the fridge for up to 2 days. The cucumber and broccoli release water over time, so toss lightly before serving again.

tips to make Cucumber Feta Broccoli Salad

• Cut vegetables into small, even pieces so each bite is balanced.
• Taste the dressing and add more lemon or salt if you need it.
• If you want a firmer crunch, blanch the broccoli quickly in boiling water and cool it in ice water.
• For more meal ideas, try this Mediterranean chickpea salad for a full plate.

variation (if any)

• Add cherry tomatoes or sliced bell pepper for color.
• Swap feta for goat cheese if you prefer a milder taste.
• Add a spoon of chopped fresh herbs like dill or parsley.

FAQs

Q: Can I use frozen broccoli?
A: Yes, thaw and drain it well first. Fresh is best for crunch.

Q: Is this salad good for meal prep?
A: It is okay for a day or two, but the cucumber may get soggy after longer storage.

Q: Can I make the dressing ahead?
A: Yes. Keep the dressing in a small jar in the fridge and toss with the salad before serving.

Q: Can I add protein?
A: Yes. Grilled chicken, canned chickpeas, or tuna work well.

Conclusion

For another simple take on cucumber and broccoli, see Cucumber Broccoli Salad.

Cucumber Feta Broccoli Salad

Print Recipe

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A fresh, quick, and light salad featuring crisp cucumber, broccoli, and tangy feta cheese, perfect as a side dish or on its own.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cooking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cucumber, diced
• 1 cup broccoli florets
• 1/2 cup feta cheese, crumbled
• 1/4 red onion, finely chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced cucumber, broccoli florets, feta cheese, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve chilled or at room temperature.

Notes

For a spicy twist, consider adding chili flakes. This salad can be stored in the fridge for up to 2 days.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 10mg

Keywords: salad, cucumber, feta, broccoli, quick recipe, vegetarian