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Cucumber and Feta Salad
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Cucumber and Feta Salad

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.

Course: Salad, Others

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

    Cup of Yum
  1. 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.
  2. Crumble the feta into a bowl and mash together with the olive oil, lemon juice, water, and a few turns of black pepper.
  3. Mix in the cucumbers, onions, and herbs. Taste, and add more salt if desired.

Notes

  • Serve with toasted or soft pita triangles or crackers.