This cucumber and feta salad is a wonderful mid-winter salad that is hearty and versatile. I went shopping at Guido's in Great Barrington today and came home with cucumbers and when I started thinking about a light snack to tide me over until a late dinner with friends tonight my mind turned to them along with the feta that I've been hoping to use Real Soon Now.
In my mind the feta must be in large chunks for this salad. You may not be able to handle a big bite of this strong cheese, but I enjoy piling a hunk of feta up with other salad ingredients and basically getting feta with different condiments as I work my way across the serving of salad.
Another thing about this salad is that it's got very strong flavors, so that means small servings or serving it on top of a bed of lettuce or avacado slices or finding some other means to mix in more mildly flavored foods.
Tonight I started with 8oz feta and two cucumbers and chopped them both into chunks a little smaller than bite-size. I added:
juice from half a lemon
2 Tbs of olive oil
minced glove of garlic
1 Tbs of capers
2 chopped pepperoncini, mild
about a dozen calamata olives
half an achovie filet, choppped
a teaspoon of basil
a teaspoon of oregano
two sun-dried tomato halves, finely chopped
It can't be tossed too much or the cheese disintegrates, so it's better to stir up everything else and then add the cheese lightly toss.
Tonight I started with 8oz feta and two cucumbers and chopped them both into chunks a little smaller than bite-size. I added:
juice from half a lemon
2 Tbs of olive oil
minced glove of garlic
1 Tbs of capers
2 chopped pepperoncini, mild
about a dozen calamata olives
half an achovie filet, choppped
a teaspoon of basil
a teaspoon of oregano
two sun-dried tomato halves, finely chopped
It can't be tossed too much or the cheese disintegrates, so it's better to stir up everything else and then add the cheese lightly toss.
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