Saturday, July 4, 2009
Cucumber and Feta Salad
I spend a lot of time looking for recipes online. I found this recipe for Cucumber Feta Salad last summer and have made it a few times since. I like that it doesn't require actual cooking, and that I can toss it in the fridge and have it later. I made it this morning and then went out for a few hours, and I took it out at dinnertime. I was the only one who really ate it but I still think it is good and I'm sure I will make it again since it is so easy.
I adjusted the recipe a lot because the few first times I made it, it was a little overwhelming. This time it was pretty light. I sliced 2 cucumbers and chopped about 1/4 cup of dill. Then I juiced 1 1/2 lemons (we had 1/2 left over from something else so I added it in to have more dressing) and added a little olive oil and some salt and pepper. I added the dill and feta (not sure how much I used exactly, but maybe 1/2 of a 5-oz container) and tossed it with the lemon mixture. Then I just covered it and put it away until we were ready to eat it.
One trick to the salad is not to slice the cucumbers too thick or too thin. If they are sliced too thin, they get pickle-y from the dill. Too thick, and they don't have enough flavor. This time it turned out just right!