Quick Summer Salad

Mike and I have been getting quite a few cucumbers in our CSA. While we are happy to chop them salads or slice them for cucumber-onion salad (with our own twist of Greek yogurt), we were on the lookout for something a little different.

That's where this recipe comes in. Cucumber Feta Salad seemed perfect for us: quick, simple, and with a twist (that's where the fennel comes in.)

The recipe is pretty self-explanatory, and we didn't chage anything. For those who may not have tried it, fennel has a subtle licorice-type flavor. Don't worry, it's not overpowering at all in this salad. Instead it adds a nice little crunch and complements the other flavors. I would say that if you're unsure if you'd like it, chop it into pretty small pieces. We had some large chunks in ours that, while tasty, can take you aback if you're expecting the mild flavor of cucumber instead.

While you're getting together this weekend for your Labor Day picnics and barbecues, consider taking this instead of traditional potato or macaroni salad. It's especialy delicious with grilled chicken!

Cucumber Feta Salad

2 cucumbers, scored, seeded, and quartered
2 teaspoons salt
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
9 ounces feta cheese, cut into large pieces
5 green onions, diagonally sliced
¼ cup chopped fennel bulb
¼ cup chopped fresh mint

Cut the cucumbers into ¼-inch pieces. Place in a colander and sprinkle with 2 teaspoons salt. Let stand for 30 minutes to extract the moisture. Pat the cucumbers dry with a paper towel. Blend the olive oil and lemon juice in a small bowl. Season to taste with salt and pepper.

Mix the cucumbers, cheese, green onions, fennel and mint in a salad bowl. Add the dressing and toss to coat. Adjust the seasonings to taste Garnish with mint sprigs.

Serves 6

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