In a large mixing bowl, wash and slice the Persian cucumbers, dice the avocado, slice the shallots, and chop the dill, then add them to the bowl. Crumble the feta on top.

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper until emulsified.

Pour the dressing over the salad ingredients and toss carefully, ensuring each ingredient is coated without mashing the avocado.

Transfer to a serving dish or plates and enjoy fresh, optionally garnished with extra dill or a lemon wedge.