This is one of my favorite late summer dishes. I had a version at a wedding shower years ago served with smaller cucumber chunks and corn chips for dipping. I was hooked and have since turned it into a stand-alone salad that I make almost weekly in late August and early September. It never disappoints!
This year, it was a treat to make while we were in Greece using Greek feta and local produce.
Feta Cucumber Salad Ingredients:
2 – 3 cups of chopped cucumbers (I like mine thinly sliced and cut into half moons)
1/2 cup crumbled feta
juice from 1 lemon
1/2 cup plain yogurt
1 cup chopped fresh dill (you can substitute dried dill in a pinch, but reduce to 1/4 cup)
1 – 2 red onions sliced incredibly thin
salt and pepper to taste
This is a chop and mix dish – literally chop everything up and mix it together. Easy as pie!
This salad makes an excellent side dish with hot food coming off the grill, or as a cold salad for lunch. It can also be used as a condiment – scoop in onto a green salad, or layer it on a veggie burger for unexpected pizazz. And don’t forget about pairing it with corn chips as a chunky dip!
You may notice that I use feta in many of my recipes. First and foremost, I love the flavor, but there are also some real health benefits to using feta.
1. Feta is typically made of sheep or goats milk, which is healthier than cows milk. Be sure to check the package because there are some brands made with cows milk.
2. It is lower in fat than many cheeses (an average of 30% lower).
3. Feta has lower lactose levels (when made with sheep or goat milk), which results in easier digestion.
4. Feta is a good source of calcium, riboflavin (or vitamin B-2), and protein
5. Feta has a strong flavor, which means you can use less when cooking compared to other cheeses.
So, go scoop up as many cucumbers as you can carry from the farmers market and give this salad a try!