Cucumber Feta Salad is in, boring salads are out! This salad starts with couscous (pasta) and gets topped with a mix of veggies, chickpeas, and feta. Drizzle on the lemon dressing, and get ready for a new obsession!
Try another favorite couscous salad — Greek Couscous Salad, Italian Couscous Salad, or Chickpea Salad.
Cucumber Feta Salad
I have several vegetarians in my family, so I’m always on the lookout for hearty, filling, and delicious dishes they’ll love. Creating vegetarian meals is one of my favorite things to do, and this cucumber feta salad is a perfect example! It’s fresh, light, and vibrant—I’m obsessed with it!
It starts with pearl couscous (which is actually pasta!), then gets topped with chickpeas, creamy avocado, crunchy cucumbers, salty feta, and flat-leaf parsley.
My favorite lemon dressing is slightly tweaked for this salad, making it totally chef’s kiss!
Cucumber Feta Salad Ingredients
There are six primary salad ingredients:
- Pearl couscous: Israeli couscous, also known as pearled couscous, is what I use. The large balls of couscous are important for the right texture in this salad.
- Fresh avocado. Avocado makes this salad creamy. Use ripe avocados that feel soft when you press them, like the tip of your nose.
- Flat-leaf Italian parsley. You’ll find flat-leaf Italian parsley in the produce section. Avoid curly parsley—it’s mostly a garnish with little flavor. You can use fresh basil, mint, or cilantro instead.
- English cucumbers (sometimes labeled as mini cucumbers). Regular cucumbers lack flavor and texture, and they become watery quickly.
- Feta cheese. This salty addition pulls the salad together! Goat cheese is also a good choice for this cucumber feta salad.
- Chickpeas. Or garbanzo beans — they’re one and the same!
Quick Tip
What is couscous? It’s tiny pasta balls made from wheat flour. Imagine cutting spaghetti into tiny pieces—that’s couscous. It cooks quickly and is a fun way to serve pasta!
The Best Lemon Dressing
The dressing makes this cucumber feta salad. It’s worth the few extra minutes to make, PLUS you’ll know exactly what’s going in it! Here are a few ingredient notes:
- Dijon mustard. Make sure to use Dijon, not yellow mustard.
- Olive oil. I recommend extra virgin olive oil for this recipe. Better oil = better flavor.
- Honey. Add less for a tangier dressing, and more for a sweeter one.
- Lemons.I use fresh lemon juice because it has more flavor than bottled, and you need the zest too.
- Salt & pepper. No dressing is complete without salt and pepper, including this dressing. Add to taste—an extra pinch can make it that much more flavorful!
How To Make Cucumber Feta Salad
- Make the Dressing: Combine all dressing ingredients in a jar. Fresh lemon juice and zest make the dressing extra zesty. Shake well and refrigerate.
- Cook the Couscous: Prepare couscous according to package directions. Use pearled couscous for the best texture. Refrigerate until chilled.
- Assemble the Salad: Add cucumbers, avocado, chickpeas, parsley, and feta to the cooled couscous.
- Dress the Salad: Shake the dressing again and drizzle over the salad. Gently toss to combine. Add salt and pepper to taste—an extra pinch can make a big difference!
- Serve Immediately: Only dress what you plan to eat. Avocado browns quickly, and the dressing wilts the veggies.
Switch Things Up
- Add Protein: Add sliced grilled chicken, grilled steak, or sprinkle bacon bits for an extra hearty and protein-packed salad.
- Fresh Herbs: Substitute parsley with fresh basil, mint, or cilantro for a different flavor.
- Different Cheese: Swap feta with goat cheese, mozzarella balls, or blue cheese crumbles.
- Extra Veggies: Add cherry tomatoes, bell peppers, or red onions for more color and crunch.
- Fruits: Add sliced strawberries, grapes, or apple chunks for a sweet addition.
- Nuts/Seeds: Top with toasted almonds, candied walnuts, or sunflower seeds for added texture.
Quick Tip
If adding a lot of meat or other additions into this salad, you may want to increase the amount of dressing.
Storage
Cucumber Feta Salad Storage
- Cucumber Feta Salad doesn’t keep well once mixed. The avocado browns, and the dressing wilts the veggies.
- If you’re not eating it all at once, only dress what you’ll eat. Undressed, the salad stays fresh for 1-2 days.
More Couscous Filled Dishes
- Summer Couscous Salad ready in 25 minutes or less
- Greek Couscous Salad great meal prep option
- Kale Sweet Potato Salad with the best basil lemon dressing
- 30-minute Shrimp Couscous
- Couscous Soup cold buster soup!
Cucumber Feta Salad
Ingredients
Salad
- 1 cup pearled couscous
- 1-1/2 cups English/salad cucumbers, cut into half moons
- 1 large ripe avocado, diced
- 1 can (15 oz.) chickpeas, drained & rinsed
- 1/3 cup finely chopped flat-leaf parsley
- 1/2 cup crumbled feta cheese
Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried Italian seasoning
- Optional: 1/4 teaspoon minced garlic
- 1/4 cup extra-virgin olive oil
- 1-1/2 teaspoons honey
- 1-1/2 tablespoons lemon juice freshly squeezed (plus 1/4 tsp zest)
- Salt & pepper (1/4 tsp each)
Instructions
- COMBINE: Combine all dressing ingredients in a jar. Shake well and refrigerate until ready to use.
- COUSCOUS: Prepare couscous according to package directions (Note 1). Transfer to a large bowl and refrigerate until chilled.
- SALAD: To the cooled couscous, add cucumbers, avocado, chickpeas, parsley, and feta. Shake the dressing and drizzle over salad. Gently toss to combine and serve immediately.
- STORAGE: Once dressed, this salad doesn’t keep well as the avocado browns and the dressing wilts the veggies. Only dress what you plan to eat. This salad does not freeze well.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wife and I loved it. I think I could of eaten the whole bowl. Your measurements were spot on and the tip with the right amount of olive oil and salt in the couscous was perfect. Had to use an entire cucumber because I was out of the Persian ones. Yummy none the less thank you.
I’m so thrilled to hear this! Thanks Aaron! 🙂