Fresh Beet Feta Salad with Cucumber and Dill for Vibrant Flavor

This Beet Feta Salad with Cucumber and Dill is a refreshing and nutritious side dish perfect for summer barbecues.

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Prep Time 15

Marinating Time 15

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

Dressing

3 tablespoons Fresh Lemon Juice Adds acidity and brightness to the salad; substitute with vinegar if needed.
1 teaspoon Kosher Salt Enhances the flavors of the ingredients; use regular salt if kosher is unavailable.
1/4 cup Extra-Virgin Olive Oil Provides richness and aids in emulsifying the dressing.

Salad

2 cups Roasted or Canned Beets, diced The star of the salad, offering a sweet and earthy flavor.
1 medium Cucumber, seeded and thinly sliced Adds crunch and freshness.
4 oz Feta Cheese, crumbled Delivers creaminess and tang.
1/4 cup Chopped Fresh Dill Provides an herby freshness that lifts the salad.

Equipment

Mixing Bowl
Whisk
Spoon

Method

Preparation Steps

In a small bowl, whisk together fresh lemon juice and kosher salt until dissolved, then gradually add olive oil while whisking to emulsify.
In a large bowl, combine diced beets with half of the dressing, toss gently, and marinate for about 15 minutes.
Once marinated, mix in sliced cucumber, feta cheese, and fresh dill. Drizzle remaining dressing and combine.
Toss gently to combine all ingredients without breaking the feta.
Serve immediately on a large dish, garnished with extra dill sprigs.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 12gProtein: 5gFat: 18gSaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Add feta and dill just before serving for best freshness.

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