Easy Cucumber Tomato Avocado Feta Salad with Dill
A fresh layered salad with tomatoes, cucumber, avocado, feta, dill, lemon, extra virgin olive oil, and salt. Seasoning each layer means every bite tastes good without a heavy dressing or aggressive tossing.Helpful tools: A handheld citrus juicer (affiliate link) makes the lemon juice quick, and a Microplane fine grater (affiliate link) is useful for the optional lemon zest.
Ingredients
- 3 medium ripe tomatoes cut into bite-size pieces
- 1 large English cucumber sliced
- 1 large ripe avocado cut into chunks
- 4 ounces feta cheese crumbled
- 2 tablespoons fresh dill chopped, plus more to finish
- 2 tablespoons fresh lemon juice divided, plus lemon zest if desired
- 3 tablespoons extra virgin olive oil divided
- ½ teaspoon kosher salt plus more to taste
Instructions
- Add the tomatoes to a wide serving bowl or platter. Season with about one-third of the salt, lemon juice, olive oil, and dill.
- Layer the cucumber over the tomatoes. Season again with another portion of the salt, lemon juice, olive oil, and dill.
- Add the avocado. Season lightly with the remaining lemon juice and a small pinch of salt.
- Scatter the feta over the top. Finish with the remaining dill and olive oil.
- If you want stronger lemon flavor, finely zest a little lemon over the salad just before serving.
- Serve without aggressively tossing. The salad is already seasoned throughout the layers.
Notes
Use the ingredient amounts as a starting point and adjust based on the size and ripeness of your vegetables. If your feta is very salty, use a lighter hand with the salt on the avocado and final layer.
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