Cucumber-Feta Salad
2011 June 10
For a good portion of the last two weeks a combination of heat and a broken oven kept me from doing any serious cooking. All I wanted to do was get home, whip up an easy dinner, and sit on the couch with a beer. I had a giant cucumber and some feta from work in the fridge, and a quick search brought me to where I for a summery cucumber-feta salad. After a few tweaks to suit the ingredients I had on hand I was well on my way to the perfect hot weather meal.
Cucumber-Feta Salad
Adapted from David Lebovitz &
To start you’ll need:
- 1 large cucumber (or 2 medium), seeded and diced
- sea salt
- 8 oz. feta cheese
- 3 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp water
- freshly ground black pepper
- 1 small red onion, finely diced
- 1 tbsp (each) finely minced fresh mint and cilantro
- Pita wedges, to serve
- Put the diced cucumber in a colander, toss with a large pinch of salt, and set over a bowl or in the sink to drain for about 30 minutes, tossing occasionally.
- Meanwhile, whisk together the olive oil, lemon juice, and water. Add the feta and whisk or mash with a fork until well-incorporated (it doesn’t need to look pretty).
- Add the cucumber, mint, and cilantro. Toss well. Season to taste with salt and pepper. (You can let the salad sit in the fridge for up to an hour to let the flavors combine. Take out at least 10 minutes before serving.)
- Serve with pita wedges.
3 Responses
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I like the new look of the blog, Matt! – Whip up some more oven-meals for us to tackle!
*Oven-less meals!
David – check out this list of no-cook meals from Food52: