Cucumber & Feta Toss with Mint & Dill

By ltruitt

by Joanne Weir
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Serves six.
Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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Serving Suggestions
This Greek-inspired salad is nice with broiled or grilled lamb chops rubbed with cumin, cinnamon, coriander, and a little olive oil and lime juice.

Ingredients

• Ingredients English cucumbers feta vidalia onions more more
• 2 medium seedless English cucumbers (about 1-1/2 lb.)
• 4 oz. feta, crumbled (scant 1 cup)
• One -half medium sweet onion (such as Vidalia, Maui, or Walla Walla), sliced lengthwise as thinly as possible
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper
• Mint leaves for garnish (optional)

Preparation

Step 1

Trim the ends of the cucumbers. With a vegetable peeler, peel them in 1/2-inch intervals, leaving 1/2-inch strips of peel intact. Halve the cucumbers lengthwise, scoop out and discard the core, and then cut them into 3/4-inch dice.

In a large bowl, combine the cucumbers, feta, onion, mint, and dill.

In a small bowl, whisk the olive oil and lemon juice and season to taste with salt and pepper. Gently toss the dressing with the cucumber mixture. Season to taste with salt and pepper, garnish with the mint leaves (if using), and serve.