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Margerum Wine Company

Brooks' Cucumber salad

Brooks' Cucumber salad
Recipe Date:
Serving Size:
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Imperial (US)
Fresh, tangy, and vibrant this salad is the perfect side dish for summer picnics and BBQ's.
  • 10 Persian cucumbers
  • 1 red onion, thinly sliced
  • 1 bunch parsley, finely chopped
  • 1 avocado, pitted and cut into large cubes
  • 1/4 cup sour cream
  • 2 lemons, zested and juiced
  • salt and pepper
  • 1/4 lb feta cheese, crumbled


  1. Combine avocado, sour cream, lemon zest and juice in a blender and pulse until smooth and creamy, season with salt and pepper to taste.
  2. Slice cucumbers into 1/4" slices and set aside in a medium bowl
  3. Slice red onions into 1/8" slices and combine with cucumbers.
  4. Mix cucumber, red onion, feta cheese, 3/4 of the parsley and dressing in bowl and season with salt, pepper, and additional lemon juice if needed.
  5. Sprinkle salad with remaining parsley and serve chilled.

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