Cucumber and Feta Salad

A lovely, fresh, and easy summer salad from Joanne Weir's "From Tapas to Meze". I found the recipe on David Lebovitz's website. Serve with pita triangles (fresh or toasted) or crackers.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  large cucumber, peeled, seeded and diced into pea-sized pieces
•  coarse salt
• 8  ounces feta cheese (225g) or 8  ounces  chevre cheese (225g)
• 1⁄4 cup olive oil (60ml)
• 2 -3  tablespoons  freshly-squeezed lemon juice
• 1  tablespoon water
•  fresh ground black pepper
• 1  small red onion, peeled and finely-diced
• 1  tablespoon  chopped of fresh mint
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  chopped fresh dill

Directions

1. Place the cucumber pieces in a colander, mix with a light sprinkling salt, and let drain 30 minutes to an hour, shaking the colander from time to time.
2. Crumble the feta into a bowl and mash together with the olive oil, lemon juice, water, and a few turns of black pepper.
3. Mix in the cucumbers, onions, and herbs. Taste, and add more salt if desired.