Six servings

Adapted from Joanne Weir’s From Tapas to Meze (Ten Speed)

After I wrote this post, I made the salad twice; the second time I added some chopped fresh savory to it. I plan to make it again next week and might added some finely chopped black olives to it.

1 large cucumber peeled, seeded and diced into pea-sized pieces
coarse salt
8 ounces (225g) feta cheese
1/4 cup (60ml) olive oil
2-3 tablespoons freshly-squeezed lemon juice

1 tablespoon water
freshly-ground black pepper
1 small red onion, peeled and finely-diced
1 tablespoon (each) chopped fresh mint, parsley and fresh dill

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.
Serve with toasted or soft pita triangles or crackers.


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March 16, 2017