The chunks of cucumber give a great crunch, and the corn adds a slightly sweet note that pairs perfectly with the red onion, avocado, and feta. It’s finished off with the juice of a lemon and a drizzle of olive oil. So fresh–so Delicious! I can’t wait for you to make this Summer Cucumber Salad with Lemon and Feta. I know you’ll love it!
More Salads Perfect for Parties
- Spaghetti Pasta Salad
- Spinach Poppy Seed Salad
- Catalina Frito Salad
- Bruschetta Pasta Salad
- Ukrainian Coleslaw
- The Best Classic Potato Salad
Step-by-Step Photos for How to Make Summer Cucumber Salad with Lemon and Feta
Frequently Asked Questions about How to Make Summer Cucumber Salad with Lemon and Feta
Do you recommend using regular cucumbers in place of English cucumbers?
If you use regular cucumbers, peel them, scoop out the seeds, and then cut them into 1/2-inch pieces.
What kind of oil can I substitute for mild olive oil?
If you don’t have mild olive oil, use avocado or canola oil. If you use strong olive oil, it will leave a slightly bitter undertone to the salad.
Do I have to boil or roast the corn on the cob?
I recommend boiling or roasting the ears of corn before adding them to the salad. You don’t want a raw corn flavor in the salad. For a quick and easy way to cook the corn, check out this post: Perfect Microwaved Corn on the Cob in Your Deep Covered Baker.
Do I need to use corn on the cob?
If you don’t have corn on the cob, you can use frozen sweet corn in its place. In a pinch, you can also use canned sweet corn (drained). However, for the best flavor and texture, I recommend boiled or roasted corn on the cob.
Can I use bottled lemon juice?
I do not recommend using bottled lemon juice in this recipe. Freshly squeezed lemon juice has a bright and tangy flavor, whereas bottled lemon juice has preservatives in it that can make it taste bitter.
Chef’s Tools:
- Large Salad Serving Bowl
- Avocado Cuber and Dicer Tool
- Vegetable Chopper
- Vegetable Peeler
- Citrus Juicer
- Salt and Pepper Grinder
Appetizers for Labor Day Parties
- 2-3 large English cucumbers, peeled, quartered, and cut into ½-inch pieces
- 1 small red onion, diced
- 1 avocado, cubed
- 2 ears of sweet corn, boiled or roasted, and then cut off the cob
- 4-6 ounces feta cheese, crumbled or cubed
- 1 lemon, juiced
- 2 tbsp mild olive oil
- salt to taste
- fresh ground pepper to taste
- Get a large bowl and add the chopped cucumber, diced onion, cubed avocado, corn, crumbled feta, lemon juice, and olive oil. Stir until well combined.
- Once it is mixed well, add the salt and fresh ground pepper to taste.
- Serve and Enjoy!
Don't Forget Dessert!
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