This salad is fresh and light, featuring crisp baby cucumbers, feta, shallots, and crunchy homemade breadcrumbs.
The Deets:
One of my absolute favorite ways to use cucumbers is by making a refreshing and vibrant baby cucumber salad. This dish is a perfect celebration of spring, combining the crispness of cucumbers with the creamy tang of feta cheese, the delicate sweetness of shallots, the crunch of homemade breadcrumbs, the nuttiness of pine nuts, and the aromatic freshness of mint.
I love how this salad feels so light and refreshing, yet it’s incredibly satisfying. The baby cucumbers are naturally crisp and juicy, and they really shine in this dish. The feta cheese adds a creamy, briny contrast that pairs perfectly with the freshness of the cucumbers, while the shallots bring a touch of sharpness and depth. To combine all these ingredients, I drizzle a simple yet flavorful vinaigrette over the salad. The vinaigrette is made with a combination of olive oil, white wine vinegar, and lemon juice, creating a tangy and zesty dressing that perfectly enhances the flavors of the vegetables without overpowering them.
This baby cucumber salad is perfect for spring and great for any warm-weather meal. It pairs wonderfully with grilled meats and seafood or as a light stand-alone dish. Plus, it’s quick and easy to make, so it’s a great go-to when you want something fresh and flavorful without too much fuss. Whether you’re hosting a dinner party or just looking for a healthy and satisfying side, this cucumber salad will surely be a hit! Be sure to check out my other salad ideas here.
Here’s how to make it:
Baby cucumber salad with feta, shallots, and breadcrumbs
Ingredients
- 6 baby cucumbers, peeled
- fresh feta, cubed
- homemade or store bought breadcrumbs
- 1 shallot thinly sliced
- olive oil
- 1 tbsp lemon juice
- red pepper flakes
- white wine vinegar
- pine nuts
- fresh mint for topping
Instructions
- Cut peeled cucumbers lengthwise and chop them into thin sticks. Slice the block of feta into rough cubes or crumbles. Peel and slice the shallot as thinly as possible. Combine everything all together.
- Whisk equal parts olive oil, white wine vinegar, and lemon together. Add in red pepper flakes, salt and pepper. Slowly add into salad and taste as you go for preference.
- On medium heat, add pine nuts to a pan and stir until browned. Add to salad and top with toasted breadcrumbs, mint and more salt/pepper.Enjoy!
