Irresistible Beet Feta Salad with Cucumber and Dill

Irresistible Beet Feta Salad with Cucumber and Dill

A delightful medley of sweet, earthy beets and creamy feta mixed with crisp cucumber and fresh dill, this salad is perfect for summer picnics or as a standout side dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Eastern European, Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

Main ingredients

4 medium beets (cooked and sliced) Look for fresh beets; roasting them brings out their sweetness.
1 cup feta cheese (crumbled) Opt for high-quality Greek feta for the best flavor.
1 medium cucumber (diced) English cucumbers work best and should be peeled.
1/4 cup fresh dill (chopped) Fresh herbs are essential for the best flavor.

Dressing ingredients

3 tablespoons olive oil Use high-quality extra virgin olive oil.
2 tablespoons lemon juice Use freshly squeezed lemon juice.
to taste salt Use kosher salt for the best taste.
to taste pepper Use freshly cracked black pepper.

Method

Preparation

In a large mixing bowl, gently combine the cooked and sliced beets, diced cucumber, and crumbled feta cheese. Allow your beets to cool to room temperature before adding.
In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, salt, and pepper until well blended and emulsified.
Pour the dressing over the salad mixture and toss gently with a rubber spatula.
Sprinkle chopped fresh dill over the top and serve immediately.

Notes

Storage: Leftover salad can be stored in an airtight container in the fridge for up to 3 days. The dill may lose its vibrant color but will still taste good.