With the weather consistently on the warm side (finally!), Summer salads are now regularly in our weekly rotation. Cucumbers are what attracted me to this recipe. Eric & I both enjoy cucumbers in the Summer for their light and refreshing taste. And their crunch! They do not disappoint in this salad.

Additionally, the roasted almonds add great crunch to the salad (along with the cucumbers) and are a good source of protein. The feta cheese contributes to the protein content of the salad and adds a salty bite. The bright and sweet flavor comes from the tomatoes, but also from the dill in the vinaigrette. The flavor profile of this salad is perfectly balanced, making for a delicious entrée or side dish!  

Cucumber, Feta, & Almond Salad

Cucumber, Feta, and Almond Salad (adapted from cookinglight.com) Total Time Required: 15 minutes, Active Time: 15 minutes, Yield: 2 – 4 servings

Ingredients:

• 4 cups coarsely chopped romaine lettuce heart (about 1 head)
• 1 medium English cucumber, diced
• 1/2 cup unsalted roasted almonds, coarsely chopped
• 5 ounces cherry tomatoes, halved
• 2 ounces (about 1/2 cup) feta cheese, crumbled
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

Combine the lettuce, cucumber, almonds, cherry tomatoes, and feta in a large bowl, tossing it all together.

Combine the veggies, cheese, & nuts in a large bowl.

Combine the dill, olive oil, wine vinegar, Dijon, salt, and pepper in a small bowl. Whisk it all together to combine.

Put the dressing together.

Add the dill dressing to the salad. tossing it all together to coat.

Add the dressing to the salad.

Serve immediately.

This works as a dinner or side salad.

Light & refreshing for easy & delicious Summer dining!  ~Linda

Cucumber, Feta, and Almond Salad (adapted from cookinglight.com) Total Time Required: 15 minutes, Active Time: 15 minutes, Yield: 2 – 4 servings

Ingredients:

• 4 cups coarsely chopped romaine lettuce heart (about 1 head)
• 1 medium English cucumber, diced
• 1/2 cup unsalted roasted almonds, coarsely chopped
• 5 ounces cherry tomatoes, halved
• 2 ounces (about 1/2 cup) feta cheese, crumbled
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

Combine the lettuce, cucumber, almonds, cherry tomatoes, and feta in a large bowl, tossing it all together. Combine the dill, olive oil, wine vinegar, Dijon, salt, and pepper in a small bowl. Whisk it all together to combine. Add the dill dressing to the salad, tossing them together to coat. Serve immediately.