Cucumber and Feta Salad

Name: Cucumber and Feta Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 1 large cucumber, peeled, seeded and diced into pea-sized pieces; coarse salt; 8 ounces feta cheese (225g) or 8 ounces chevre cheese (225g); 1/4 cup olive oil (60ml); 2 -3 tablespoons freshly-squeezed lemon juice; 1 tablespoon water; fresh ground black pepper; 1 small red onion, peeled and finely-diced; 1 tablespoon chopped of fresh mint; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh dill

Submitted by blucoat

"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."

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Ready In:: 15mins
Ingredients:: 11
Serves:: 6

ingredients

1 large cucumber, peeled, seeded and diced into pea-sized pieces
coarse salt
8 ounces feta cheese (225g) or 8 ounces chevre cheese (225g)
¹⁄₄ cup olive oil (60ml)
2 -3 tablespoons freshly-squeezed lemon juice
1 tablespoon water
fresh ground black pepper
1 small red onion, peeled and finely-diced
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill

directions

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.