Best Cucumber Feta Salad Dressing Recipes

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING

Steps:

• Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
• Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
• While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
• Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
• Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

TOMATO AVOCADO CUCUMBER CHICK PEA SALAD WITH FETA AND GREEK LEMON DRESSING

Steps:

• In a salad bowl toss together tomatoes, chick peas and cucumbers. Add avocado and parsley and gently toss. Add desire amount of dressing and the feta and gently toss to evenly coat. Serve within an hour for best results. For the dressing: In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.

SUMMER CORN AND ORZO SALAD WITH CUCUMBER-FETA DRESSING

Steps:

• Place 1 cup feta cheese, half of cucumbers, oil and 1 tablespoon water in processor. Process until smooth. Season dressing to taste with salt and pepper.
• Cook orzo in large pot of boiling salted water until almost tender, stirring occasionally, about 8 minutes. Add corn; cook until pasta is just tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. Add 1/2 cup feta cheese, remaining half of cucumbers and 1/3 cup chives; toss to combine. Mix in dressing. Season salad to taste with salt and pepper. Sprinkle with remaining 1/4 cup feta cheese and 2 tablespoons chives.

CUCUMBER FETA SALAD DRESSING

Steps:

• Chop enough of cucumber to measure 1 cup and in a blender purée with feta, yogurt, and garlic until smooth. Transfer dressing to a bowl and season with pepper and salt. Chill dressing, covered, until cold, about 30 minutes. Dressing may be made 1 day ahead and chilled, covered.

ORZO SALAD WITH CORN AND CUCUMBER-FETA DRESSING

Steps:

• Put 3/4 of the feta, 1/2 of the cucumbers, the oil and water into a food processor and blend until smooth.
• Season with salt and pepper as needed.
• Cook the orzo as directed.
• Drain the pasta and place in a large bowl with corn, olives, onions and parsley.
• Mix in dressing.
• Sprinkle with remaining feta.

CUCUMBER SALAD WITH BALSAMIC DRESSING AND FETA

Steps:

• I peeled the cukes, but you don't have too. The yellow peel would add a nice splash of color. Slice them thin and put them in a pretty bowl.
• Note: If you don't want a lot of excess liquid, slice your cukes and let them sit overnight in a strainer. Extra liquid, if any, will drain from the them.
• If you got your onions fresh, as I did, you'll need to clean and trim them. Slice them very thin, including the greens. The darker green from the onions looks very pretty against the pale cucumbers. If you don't have any onion greens, 2 tbsp fresh chives will do.
• For the dressing:.
• Combine the vinegar, sugar and water. The meaurements I included here are approximate. You are welcome to make this to taste.
• Pour it over your salad and mix it well.
• Chill it overnight or at least several hours so the vinegar & onion flavors will combine. Stir it a couple of times to make sure the flavors are well incorporated.
• Crumble your feta over the salad before serving or combine it at the beginning to let it's flavors combine as well. The feta I used was what I had on hand so you're welcome to use any you wish.
• I've thought of adding some almonds or walnuts for an extra crunch.