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.Â
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.Â
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.Â
Here’s how to make it:
Baby Cucumber Salad
Ingredients
- 6 baby cucumbers, peeled
- 1 block of feta (alternatively, you could use store bought feta crumbles)
- 1 stale baguette (alternatively, you could use store bought breadcrumbs)
- 1 shallot thinly sliced
- a few sprigs of fresh mint
The dressing:
- 1/4 cup olive oil (plus more to season the feta)
- 2 tbsp lemon juice (plus more to season the feta)
- 1 tsp dijon mustard
- Pepper
- Salt
Instructions
- If you are using store bought breadcrumbs, skip to step 3. If you are making breadcrumbs from scratch, preheat oven to 375. Break up baguette (ideally slightly stale baguette) into bite sized pieces. Add to a baking sheet with olive oil, salt and pepper. Bake for about 10 minutes or until nice and browned.
- Transfer to a food processor and blend until they become breadcrumbs.
- Peel baby cucumbers and cut into fourths lengthwise, then widthwise.
- Add olive oil, lemon juice and half the chopped mint to a bowl with the feta. Season with salt and pepper. Using a fork or clean hands, break up feta into crumbles.
- Combine dressing ingredients and mix until creamy.
- Combine cucumbers, crumbled feta, sliced shallots to a bowl and top with the dressing. Finish with breadcrumbs and more fresh mint. Enjoy!
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