My Recipe Box

Cucumber and Herb Salad with Crumbled Feta

RATE IT

Serves 6

  • by Maria Helm Sinskey from Fine Cooking
    Issue 117

This simplified spin on a classic Greek salad omits the tomatoes and olives and lets the cucumbers carry the bright flavor of fresh herbs, red wine vinegar, and savory feta.

  • 1-1/2 lb. cucumbers, halved lengthwise and seeded
  • 1/2 cup thinly sliced red onion
  • 2 Tbs. chopped fresh mint
  • 2 Tbs. chopped fresh dill
  • 2 Tbs. red wine vinegar
  • 1 tsp. chopped fresh oregano
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 1/2 cup crumbled feta
Tip:
Look for farm-fresh or English cucumbers, which have a tender, slightly earthy-tasting peel that's tasty left on; regular supermarket cukes usually have a waxy skin that's best removed.

Cut each seeded cucumber half in half lengthwise again, then cut the quartered cucumbers crosswise into 1/2-inch chunks. In a large bowl, toss the cucumbers with the onion, mint, dill, vinegar, and oregano. Season with salt and pepper to taste, drizzle with the olive oil and toss again. Sprinkle the feta over the top and serve.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 3; Protein (g): 3; Monounsaturated Fat (g): 6; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1; Sodium (mg): 280; Cholesterol (mg): 10; Fiber (g): 1;

Photo: Scott Phillips

A bucket of cucumbers landed on my doorstep this week. I think many of them will end up in this salad. It's delicious, refreshing and a keeper. You can read my full review at; http://bit.ly/NGKlzw

Beautiful summer recipe---crunchy, cool and fresh. I have made this twice, to accompany two different lamb dishes and it's been the perfect compliment both times.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More