Cucumber and Herb Salad with Crumbled Feta
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):
photo: Scott Phillips
From Fine Cooking 117
, pp. 64
May 3, 2012