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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A lovely, fresh, and easy summer salad from Joanne Weir's From Tapas to Meze . Serve with pita triangles (fresh or toasted) or crackers. 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 fresh mint |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh dill |
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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