Prep 10 mins
Cook 3 hrs
Adapted from the oh-so-useful The Healthy Kitchen cookbook by Andrew Weil and Rosie Daley, which especially focuses on the healthy Mediterranean cuisine. I omit or reduce the olives (too much sodium), reduce the cheese (same reason) and omit the extra salt. People who don't have to watch their blood pressure probably don't have to follow these restrictions. I do use plenty of pepper. I also add a bit of minced bell pepper (any color, because I love it). Sometimes I add oregano, basil or rosemary. It's a great lunch stuffed into a whole wheat pita. The passive "cooking" time is actually the chilling time. P.S. The original recipe only has 1 clove garlic.
- 2 cucumbers, diced
- 4 roma tomatoes, diced
- 1 red onion, minced
- 1⁄4 cup lemon juice
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 3 tablespoons chopped of fresh mint (any variety)
- 1⁄4 cup pitted sliced kalamata olive
- 1 cup cubed feta cheese or 1 cup crumbled feta cheese
- salt and pepper
- Toss cucumbers thru cheese in a bowl. Add salt and pepper to taste.
- Chill at least 3 hours.
This was great! Went really well with the Lebanese spinach and meat pies and pita brought yesterday to a group lunch. I might've overdone the garlic-- we all needed gum/mints afterward. But it was worth it. I used more olive oil than called for; probably a 2:1 ratio of oil to lemon juice. The mint is really critical to this dish (in my humble opinion). It brightens and enhances all the other flavors.
I love this recipe. I added chopped fresh parsley instead of mint and a can of chickpeas. I didn't have any olives so left those out but I like olives. Definite keeper.
This salad is outstanding. I served it at a dinner party tonight and every single person at a table asked for a second serving :) It's a good thing a made extra. Thank you so much echo echo. This is a definite keeper.