why make this recipe

This salad is fresh, quick, and healthy. It uses simple ingredients you may already have. It fits warm days, potlucks, or a quick lunch.

introduction

Cucumber Feta Broccoli Salad mixes crunchy cucumber and broccoli with salty feta and a light dressing. It tastes bright and clean. You make it fast and serve it cold.

how to make Cucumber Feta Broccoli Salad

You mix the vegetables and cheese in a bowl. Whisk a simple dressing and pour it over the salad. Toss gently and chill for a short time. The salad is ready in minutes.

Ingredients :

1 cucumber, diced, 1 cup broccoli florets, blanched, 1 cup feta cheese, crumbled, 1/4 red onion, thinly sliced, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, Salt and pepper to taste

Directions :

In a large bowl, combine the diced cucumber, blanched broccoli florets, crumbled feta cheese, and red onion. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss to combine. Serve chilled.

how to serve Cucumber Feta Broccoli Salad

Serve chilled or just after tossing. Use as a side with grilled chicken, fish, or sandwiches. You can also put it on top of greens or in a pita for a light meal.

how to store Cucumber Feta Broccoli Salad

Keep in an airtight container in the fridge. Use within 2–3 days for best texture. Stir before serving. If it softens, drain any extra liquid before serving.

tips to make Cucumber Feta Broccoli Salad

Blanch broccoli quickly in boiling water for 1–2 minutes, then cool in ice water to keep it crisp and green.
Dice cucumber into even pieces so each bite is balanced.
Taste the dressing and add salt or pepper little by little. Feta is salty, so start with less salt.
Chill the salad for 15–30 minutes to let flavors blend.

variation

Add cherry tomatoes or bell pepper for color.
Swap red wine vinegar with lemon juice for a citrus note.
Use goat cheese instead of feta for a milder, creamier taste.
Add toasted seeds or nuts for extra crunch.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Thaw and drain well, then pat dry before using so the salad does not get watery.

Q: How long can I keep the salad?
A: Keep it 2–3 days in the fridge in a sealed container. After that it may get soft.

Q: Can I make this ahead?
A: Yes. Mix vegetables and dressing just before serving for best texture. You can prep vegetables a day ahead.

Q: Is this salad good for meal prep?
A: It can work for meal prep if you keep dressing separate and add it when ready to eat.

Conclusion

For another simple version and extra tips on a similar mix, see this Cucumber Broccoli Salad: Cucumber Broccoli Salad.