Recipe by Kate in Ontario
This is a recipe I adapted from Good Housekeeping magazine. It is an easy way to use all that mint you have growing in your garden. It goes well with chicken or pork.
Top Review by Lorac
The perfect side dish version of Greek Salad with all the flavor, but without the filling volume of the usual recipes. I substitued fresh summer tomato and cucumber and left out the mint (not one of my personal favorites). The dill by itself turned out to be a wonderfull, unique and summery accent. Thanks Kate in Ontario!
- 1 English cucumber
- 1 (1 pint) box grape tomatoes
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 cup loosely packed mint leaf, chopped
- 1⁄3 cup sliced black olives (optional)
- 1⁄4 cup loosely packed fresh dill, chopped
- 1⁄2 cup feta cheese, crumbled
Directions See How It's Made
- With vegetable peeler, remove 3 or 4 evenly spaced strips of peel lengthwise from cucumber Cut cucumber lengthwise into quarters and then crosswise into 1/2 inch pieces.
- In bowl with wire whisk or fork, mix lemon juice, oil, salt and pepper.
- Add cucumbers, tomatoes, mint, olives, and dill.
- Toss until evenly mixed and top with feta.