Cucumber Salad with Blueberries and Feta Cheese

A refreshing and vibrant salad combining crisp cucumbers, sweet blueberries, tangy feta, and fresh basil, all tossed in a light olive oil and balsamic dressing.

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Prep Time 15

Chilling Time 30

Total Time 15

Servings: 4 cups

Course: Salad

Calories: 160

Ingredients Equipment Method Notes

Ingredients

4 cups English cucumbers Peeled, halved lengthwise, seeds scooped out, and sliced for optimal texture.
1 pint blueberries Fresh blueberries add a burst of sweet flavor.
1/4 cup red onion Finely diced for a mild, aromatic crunch.
3/4 cup Feta cheese Crumbled feta provides a salty, tangy counterpoint.
8-10 leaves large fresh basil leaves Chiffonade the basil for even distribution and elegant presentation.
3 Tablespoons olive oil Use a good quality extra virgin olive oil for the best flavor in your dressing.
2 Tablespoons white balsamic vinegar Offers a lighter, sweeter tang compared to dark balsamic vinegar.
1/2 teaspoon honey A touch of honey balances the acidity of the vinegar.
0.5 tsp Kosher salt Season to taste, starting with a small amount and adjusting as needed.
0.25 tsp Ground black pepper Freshly ground pepper will offer the most aromatic flavor.

Equipment

Large Bowl
Small Bowl
Whisk

Method

In a large bowl combine cucumbers, blueberries, red onion, Feta cheese, and basil.
In a small bowl, whisk together olive oil, white balsamic vinegar, and honey until well combined.
Pour the dressing over the salad and toss to coat.
Season with salt and pepper to taste.
Serve immediately or refrigerate until serving for best flavor.

Notes

This salad is wonderful as a light lunch or a refreshing side dish. For an extra pop of color and texture, consider adding a sprinkle of toasted pecans or walnuts. It tastes even better after chilling for 30 minutes to an hour, allowing the flavors to meld.