By David Cohlmeyer

Makes 4 servings

Sprinkling salt on fresh cucumbers pulls out their excess water. Feta cheese is fresh cheese pickled with salt. You can easily turn it back into delicious fresh cheese by soaking it in water to draw out the salt. Whatever fresh herb you have on hand works well in this salad.

1 pound fresh cucumbers

2 tbsp kosher salt

1/4 pound feta cheese, cut into 1/2-inch chunks

1 sweet red pepper (fresh or jarred), seeded and diced

1 tbsp extra virgin olive oil

1 tbsp freshly squeezed lemon juice

2 tbsp chopped fresh basil, cilantro or dill freshly ground black pepper, to taste

If the cucumber skin is tough or the seeds are watery, remove them and discard. Dice the cucumber into 1/2-inch chunks. In a medium bowl, toss the cucumbers with the salt; set aside for 30 minutes.

In a small bowl, add the cheese. Add cool water to cover; set aside for 30 minutes.

Drain and rinse the cucumber. Drain and rinse the cheese. In the medium bowl, add the cucumber, feta, red pepper, olive oil, lemon juice, fresh herbs and black pepper. Toss gently. Let sit for 5 minutes. Drain and then toss again.

 

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