Cucumber and Feta Salad

blucoat's Note:

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.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 large cucumber , peeled, seeded and diced into pea-sized pieces
• coarse salt
• 8 ounces feta cheese (225g) or 8 ounces chevre cheese (225g)
• ¼ 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 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.