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Cucumber and Feta Salad

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“A lovely, fresh, and easy summer salad from Joanne Weir's "From Tapas to Meze". I found the recipe on David Lebovitz's website. Serve with pita triangles (fresh or toasted) or crackers.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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