Greek Cucumber Salad
August 28th, 2006
This salad is so good we take it camping with us every year and it’s usually the first thing to go. It’s a great dish to entertain with all summer long – especially with fresh cucumbers from your garden or your local farmers’ gardens. Remember, the measurements are in my head, so play around with this recipe to make it yours.
Greek Cucumber Salad
3 cucumbers, peeled, halved lengthwise and sliced
8 oz goat feta cheese, crumbled
1/3 c kalamata olives, chopped
1/2 red onion, sliced
2T fresh mint, basil, or oregano (or a mixture of the 3), chopped
fresh lemon juice
extra virgin olive oil
herbes de provence
grape tomatoes (optional – I don’t really care for tomatoes, but if you like them they work well in this salad)
Combine cucumbers through to fresh herbs. For the salad dressing, mix together equal parts fresh lemon juice and extra virgin olive oil; add herbes de provence to complete the dressing (if using 3 T lemon juice and 3 T olive oil, approximately 1 T herbes de provence should be good). Add S&P to taste.
For other variations, try using fresh fennel, garlic, and grapefruit.
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