Cucumber Feta Salad Dressing is a refreshing and flavorful dressing that is perfect for summer salads. It is made with fresh cucumbers, feta cheese, olive oil, red wine vinegar, and a few herbs. The dressing is easy to make and can be used on a variety of salads, including green salads, pasta salads, and grain salads. The creamy and tangy dressing is sure to be a hit at your next potluck or barbecue.
Let's cook with our recipes!
SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING
The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.
Provided by Yasmin Fahr
Categories brunch, dinner, lunch, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
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.
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.
ORZO SALAD WITH CORN AND CUCUMBER-FETA DRESSING
Make and share this Orzo Salad With Corn and Cucumber-Feta Dressing recipe from Food.com.
Provided by Gay Gilmore
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Tips:
- Use ripe, flavorful cucumbers. English cucumbers or Persian cucumbers work well, as they have fewer seeds and a milder flavor.
- Choose a good quality feta cheese. Look for a feta that is creamy and has a slightly tangy flavor. Avoid feta that is dry or crumbly.
- Use fresh herbs. Dill, mint, and parsley are all good choices for this salad.
- Make sure to chill the salad before serving. This will help the flavors to meld and the salad will be more refreshing.
- Serve the salad with grilled or roasted chicken, fish, or shrimp. It also makes a great side dish for picnics or potlucks.
Conclusion:
Cucumber feta salad is a delicious, refreshing, and easy-to-make salad that is perfect for any occasion. It is a great way to use up fresh cucumbers and feta cheese, and it is also a healthy and nutritious dish. With a few simple tips, you can make the best cucumber feta salad that your friends and family will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love