Mediterranean Cucumber Salad

Name: Mediterranean Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500g / 1 lb Lebanese cucumbers (, ~3 medium, sliced in 3-4mm / 1/8" thick (US: Persian cucumbers, mini cucumbers in the UK) - Note 1); 1/4 red onion (, finely sliced); 1/4 cup roughly chopped fresh dill ((Note 2 if you don't have)); 1/4 cup roughly chopped fresh mint ((Note 2 if you don't have)); 1/3 cup (50g) crumbled Greek feta ((Note 3)); 1 tbsp fresh lemon juice ((substitute white or red wine vinegar, or apple cider vinegar)); 3 tbsp extra virgin olive oil; 1 small garlic clove (, crushed using garlic press or finely grated using microplane); 1/4 heaped tsp cooking salt / kosher salt; 1/8 tsp black pepper

Prep 15 min Serves 4 Source

Ingredients

500g / 1 lb Lebanese cucumbers (, ~3 medium, sliced in 3-4mm / 1/8" thick (US: Persian cucumbers, mini cucumbers in the UK) - Note 1)
1/4 red onion (, finely sliced)
1/4 cup roughly chopped fresh dill ((Note 2 if you don't have))
1/4 cup roughly chopped fresh mint ((Note 2 if you don't have))
1/3 cup (50g) crumbled Greek feta ((Note 3))
1 tbsp fresh lemon juice ((substitute white or red wine vinegar, or apple cider vinegar))
3 tbsp extra virgin olive oil
1 small garlic clove (, crushed using garlic press or finely grated using microplane)
1/4 heaped tsp cooking salt / kosher salt
1/8 tsp black pepper

Steps

1
Dressing - Shake the ingredients in a jar until well combined (or whisk in a bowl). Set aside to let the flavours meld while you chop.
2
Toss - Put the cucumbers, herbs, onion and most of the feta in a bowl (reserve a bit for topping). Add dressing and toss.
3
Serve - Pour into a serving bowl. Top with remaining feta and serve straight away, though it keeps well for an hour, and I still enjoy it the next day (it becomes semi-pickled).