Beet Feta Salad with Cucumber and Dill
This bright and crunchy salad combines earthy beets, tangy feta, cool cucumber, and fragrant dill for a refreshing side, perfect for weeknights or picnics.
Ingredients
Veggies
- 1 cup cooked beets, chopped
- 1 cucumber, sliced
Cheese
- 1/2 cup feta cheese, crumbled
Herbs
- 1 tablespoon fresh dill, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Seasoning
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the chopped beets, sliced cucumber, and crumbled feta cheese.
- Check the beet and cucumber sizes and adjust the chop for even bites.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss gently to combine, coating everything evenly.
- Sprinkle with fresh dill before serving and taste to adjust seasoning if needed.
- Serve immediately and enjoy your fresh salad!
Notes
Use evenly chopped beets and cucumber for consistent texture in every bite. If using raw beets, roast or boil until tender, then cool before chopping. Whisk the dressing well so the oil and vinegar fully combine. Add dressing just before serving to keep cucumber crisp. Store leftovers in an airtight container and consume within 2–3 days.