Prep 4 hrs
Cook 0 mins
Another Beth Elon recipe that has become a favorite with us this summer. This is a hefty salad that goes really well with some good farm bread and is a meal in itself. Prep time is mostly chill time.
- 2 -3 cucumbers, sliced into 2 cm slices
- 2 slim green onions, chopped into 3 cm lengths
- 1 lemon, juice of
- 2 cloves garlic, pressed
- 1 bunch dill, chopped well
- fresh ground pepper
- 250 g cottage cheese
- 1 cup white yogurt
- 100 g feta cheese, crumbled
- Toss the cucumbers and the green onions with the juice of lemon, the garlic and dill.
- Add pepper to taste.
- Blend the cottage cheese with the yogurt until you have a fairly smooth consistency.
- Crumble in the feta cheese and mix well.
- Add the cheeses to the cucumbers, and mix well with two forks.
- Taste, and add salt if needed.
- Chill well for at least a few hours, until ready to serve.
Mirjam, I am not surprised this has become a favotite in your house, it will be in mine too. What did it for me was the flavor of the dill with the feta. I can see myself using this to stuff pita bread with meat or fallafels. The only different thing I did was removing the seeds from the cucumber!
This was good, but next time I'm going to salt and drain the cucumber for a while before making the salad (rinsing the salt off before using it like I do eggplant). There was entirely too much liquid after it sat for four hours and I had to try to drain it without losing all my feta. I had larger cucumbers so I quartered the slices to make them bite-sized, but that was the only change I made this time. Next time I might also add some tomato or red bell pepper for colour, but the flavour was perfect.
This was just ok for me. I used non fat yogart and 1 percent milkfat cottage cheese as well as Greek feta. Even after adding the seasonings, I felt it just lacked some flavor. I would recommend not going the no fat/low fat route, as I did, when adding those dairy items as I think the dressing will be more thick and creamier in consistency, as I was hoping for. I served this aside of a baked chicken breast with Greek seasonings. I do think maybe some olives, red onion and tomatoes may kick it up a bit ....for next time! Thanks for posting, Mirj!