Prep 15 mins
Cook 10 mins
I was surprised to see that, although quite a number of cucumber-dill recipes are available, nobody seems to have hit on the combination with feta cheese. Light and summery. Good for picknicks as well -- in that case bring the cheese separately and add just before serving. Good-quality olive oil is essential.
- 2 English cucumbers
- 3 scallions
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- fresh cracked pepper
- 1 bunch dill, chopped
- 50 g feta cheese
- Half the cucumbers length-wise. Remove the seeds. Slice into thin ribbons. Put in strainer with some salt and allow to drain for about 10 mins (the salt will draw out some of the moisture from the cucumber). Slice the white part of the scallions thinly. Cut the green part into very thin slivers.
- Prepare a dressing from the oil, vinegar, salt and pepper to taste. Mix the cucumber, scallions, dill, and dressing. Crumble the feta cheese over the salad and add pepper to taste.
This was a very nice summery salad. I would like more feta but that's just my personal taste. Thanks for the recipe!
Tasty and refreshing salad. Perfect for a warm day like today. I cut the recipe in half, otherwise made exactly as stated, and we really enjoyed this for lunch. Yum! Thanks for posting! Made for PAC Fall 2008.
Yummers! I scaled the recipe down for just the partner and I. Delicious, healthy, crunchy, side for our fish tacos. Will be a regular side salad this Summer Michael!