This quick and easy cucumber salad with vinegar dressing is a great side dish. It's a healthy vegetable option with onion, olive oil and apple cider vinegar. The cucumber and onion is marinated in a tangy and refreshing dressing for the perfect cold salad.

I love all the fresh cucumbers available in the garden, grocery and farmer's market right now! This salad is a great use for fresh cucumbers and sweet onions.

If you are looking for more cold salads you may also enjoy my Watermelon Cucumber and Feta Salad, this Seven Layer Salad, my Gluten Free BLT Pasta Salad or this Thai Style Cabbage Salad recipes.

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Ingredients

• Cucumbers
• Sweet Onion
• Olive Oil
• Apple Cider Vinegar
• Minced Garlic
• Sea Salt
• Coarse Ground Black Pepper

Instructions

Thinly slice the cucumbers and sweet onion with a knife or using a mandoline slicer. Place into a serving bowl.

In a small bowl or jar mix together the olive oil, apple cider vinegar, minced garlic, salt and pepper.

Pour the dressing over the cucumber and onion. Stir to coat them.

Place in the refrigerator for at least one hour for the salad to be cold and for the cucumbers to absorb some of the oil and vinegar dressing flavor.

Substitutions

• Red Onion - if you can't get a sweet onion this salad is also delicious using red onion
• Mini Cucumbers - this salad is also delicious using thinly sliced mini cucumbers
• Avocado Oil - you can substitute avocado oil for the olive oil in this recipe

Variations

• Spicy - add a pinch of chili pepper flakes for a bit of spice
• Creamy - add ½ cup mayonnaise to make a creamy version of this salad
• Tomato - add cherry tomatoes cut in half for more veggies

Supplies

Storage

Store in a sealed container in the refrigerator for up to 5 days. Stir the salad before serving to coat with dressing.

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FAQ

This healthy recipe for watermelon cucumber and feta salad is a summer favorite! It's a refreshing salad with a zesty dressing that uses feta cheese. I love to make this side dish the day before so it's cold and ready to serve.

One of my favorite parts of summer is fresh watermelon! This recipe combines the watermelon, the delicious cucumbers that are in season and has a zesty dressing that makes it a sweet and savory side dish option.

If you are looking for watermelon recipes you might also enjoy my Watermelon Lemonade or this Easy Frozen Watermelon Margarita Mocktail recipes.

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Ingredients

• Seedless Watermelon
• English Cucumbers
• Feta Cheese
• Shallot
• Apple Cider Vinegar
• Lemon Juice
• Lemon Zest
• Olive Oil
• Dried Thyme
• Sea Salt
• Coarse Ground Black Pepper

Instructions

In a large serving bowl combine the cubed watermelon, chopped cucumber, feta cheese and finely diced shallot.

In a small bowl or pint jar add the apple cider vinegar, lemon juice, lemon zest, olive oil, thyme, salt and pepper. Stir to combine.

Pour the dressing over the watermelon mixture. Stir to combine.

Refrigerate for 1 hour and serve cold.

Hint: I like to make this salad the day before so it's really cold and ready to serve with our meal. Store it in an air tight container in the refrigerator overnight or up to 5 days.

Substitutions

• Honey Dew Melon - you can also make this salad with honey dew melon or a mixture with the watermelon
• Lime Juice - you can substitute lime juice for the lemon juice in this recipe
• Lime Zest - you can substitute lime zest for the lemon zest in this recipe
• Avocado Oil - you can replace the olive oil with avocado oil or a mixture of that's what you have
• Queso Fresco Cheese - you can crumble queso fresco into the salad rather than using feta cheese

Variations

• Spicy - add a pinch of cayenne pepper to give this salad a little kick
• Deluxe - add a mixture watermelon, honey dew and golden melon

Supplies

Storage

Store in an air tight container in the refrigerator for up to 5 days.

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FAQ

This easy recipe for chopped wedge layer salad is made with chopped iceberg lettuce and ranch dressing. It is a healthy option for parties and barbecues. This is the best wedge salad variation made without blue cheese.

Wedge salads are a popular light meal and this option makes them easy to serve to a crowd. Instead of individual wedges of iceberg lettuce it is chopped and layered. I used my Gluten Free Homemade Ranch to top this salad.

You may also enjoy my Gluten Free Pesto Pasta Salad, this Gluten Free BLT Pasta Salad or my Gluten Free Green Goddess Pasta Salad. All are great summer lunch options!

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Ingredients

• Iceberg Lettuce
• Black Beans
• Sweet Onion
• Roma Tomatoes
• Cheddar Cheese
• Ranch Dressing

Instructions

This is the easiest salad to put together! I've variated from a classic wedge salad and added beans, onion, tomato and cheese. You can omit any of these ingredients, but they make for a delicious salad.

I used a glass trifle serving bowl for this salad, but you could use any large serving bowl. This clear serving bowl would also be really pretty.

Simply chop up the lettuce, onion and tomato. Then drain and rinse the beans. Shred the cheddar cheese and then layer all of the ingredients into the bowl. Top with my Homemade Ranch Dressing or a dressing of your choice. Refrigerate until ready to serve.

Substitutions

• Black Beans - you can omit the black beans, use kidney beans or another bean of your choice to add some protein to this recipe.
• Sweet Onion - you can use a white onion, yellow onion or red onion in this recipe.
• Roma Tomatoes - vine ripened tomatoes or cherry tomatoes cut in half would also work nicely.
• Cheddar Cheese - you can omit the cheese all together or you could substitute with Monterey Jack cheese or another variation of cheese.

Supplies

How do I prepare lettuce for a chopped wedge salad?

Remove the outer leaves and any brown spots from the head of iceberg lettuce. Cut the core and stem from the head of lettuce. Rinse the lettuce under cold water and flip with the open core facing down to let drain. Shake any excess water off.

On a cutting board cut the head of lettuce in half. Slice the half into long rows and then chop those into squares. Repeat for the second half. If there is still too much water from rinsing place the chopped lettuce in a salad spinner to dry.

Storage

The ingredients for this salad can be chopped up ahead of time. You can either store them separately in sealed containers in the refrigerator or place the lettuce, beans, onion and tomatoes in the trifle dish. Wait to add the cheese and dressing until right before serving so the salad doesn't get soggy.

Once the dressing has been added the salad is only good for a day. If you have leftovers you can place them in an air tight container in the refrigerator, but they will only be good for about 24 hours.

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