3 tablespoons olive oil (or avocado oil)

1 tablespoon apple cider vinegar (or white/balsamic vinegar)

1 tablespoon fresh lemon juice

1 garlic clove, minced

1 teaspoon Italian seasoning (or a mix of oregano, basil, thyme, rosemary)

Kosher salt and freshly ground black pepper, to taste

1 pound Persian cucumbers, thinly sliced

1–2 firm avocados, sliced

1 small red onion, thinly sliced

2 tablespoons fresh parsley, minced

2 tablespoons fresh basil leaves, minced

½ cup crumbled feta cheese

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Make the Dressing: In a small jar, combine olive oil, apple cider vinegar, lemon juice, minced garlic, Italian seasoning, salt, and pepper. Shake well to emulsify.
Prepare the Salad: In a large mixing bowl, combine sliced cucumbers, avocado, red onion, and parsley.
Toss Together: Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
Add Feta & Basil: Sprinkle crumbled feta and fresh basil over the top. Serve immediately for best flavor and texture.

Avocados should be firm but ripe to prevent mushiness.
Fresh cucumbers provide the best crunch; peel if desired.
Store-bought crumbled feta is convenient, but homemade works too.
Fresh lemon juice and garlic elevate the flavor more than bottled or powdered alternatives.
If storing leftovers, the salad will keep 2–3 days in the fridge. The avocado may brown slightly but is still edible.