Prep 10 mins
Cook 0 mins
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.
- 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
- 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.
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!
What an unbelievably yummy salad Kate. We didn't alter a thing, and especially enjoyed the fresh, herby flavour, coupled with the salty tang of the feta and olives.