Cucumber and Feta Salad
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Cucumber and Feta Salad
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Adapted from Joanne Weir’s From Tapas to Meze (Ten Speed) After I wrote this post, I made the salad twice; the second time I added some chopped fresh savory to it. I plan to make it again next week and might added some finely chopped black olives to it.
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Ingredients
- 1 cucumber peeled, seeded and diced into pea-sized pieces, large
- salt coarse
- 8 ounces (225g) feta cheese
- 1/4 cup (60ml) olive oil
- 2-3 tablespoons lemon freshly squeezed juice
- 1 tablespoon water
- black pepper freshly-ground
- 1 red onion peeled and finely-diced, small
- 1 tablespoon mint each, chopped, fresh
- 1 tablespoon parsley
- 1 tablespoon dill
Instructions
- Place the cucumber pieces in a colander, mix with a light sprinkling salt, and let drain 30 minutes to an hour, shaking the colander from time to time.
- Crumble the feta into a bowl and mash together with the olive oil, lemon juice, water, and a few turns of black pepper.
- Mix in the cucumbers, onions, and herbs. Taste, and add more salt if desired.
Notes
- Serve with toasted or soft pita triangles or crackers.
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