May 09, 2012

Cucumber and Herb Salad with Crumbled Feta

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 Salads are so light and delicious.

They are perfect for any time of year and almost anytime of day. Salads can be all vegetables or be tossed with fruit, meat, fish or beans... they are one of the most versatile dishes there is.

Plus, salad is so healthy for you, so of course we all love it. 
I do have a small 'thing' about salads. I have a hard time eating a salad that I make myself. There is something about being served a salad and making it yourself that my brain says there is something different and one isn't as good as the other. Well, I am breaking the mind-barrier.

This salad is one that I had wanted to make since last year. I would think of it and then always forget at least one of the ingredients and move on to something else. Well my new spring magazine woke me up and got me in the mood for a fabulous salad.
Most of the ingredients were picked up at the farmer's market which were the freshest veggies and herbs that I could grab, and then the rest was already in my pantry. I chose to strip-peel the cucumber because I think the stripes look pretty and that's how my grandmother always use to peel them. Plus, in theory, I think this also leaves a bit more of the crunch in the cuke... well, maybe just in Laura theory.

This salad took only moments to put together but the crunch and flavor you get  is fabulous. The cucumber-base is light which works well with the fresh herbs and savory feta. 
Cucumber and Herb Salad with Crumbled Feta
Serves 6


Ingredients
 

3 fresh cucumbers, strip-peeled, halved lengthwise and seeded
1/2 cup thinly sliced red onion
2 tbsp chopped fresh mint
2 tbsp chopped fresh dill
2 tbsp red wine vinegar
1 tsp chopped fresh oregano
Kosher salt and freshly ground black pepper
3 tbsp extra-virgin olive oil
1/2 cup crumbled feta

Cut each seeded cucumber half in half lengthwise again, then cut the quartered cucumbers crosswise into 1/2-inch chunks. In a large bowl, toss the cucumbers with the onion, mint, dill, vinegar, and oregano. Season with salt and pepper to taste, drizzle with the olive oil and toss again. Sprinkle the feta over the top and serve.
Photos by A Healthy Jalapeño 
Recipe adopted by Fine Cooking

nutrition:
Calories 120 kcal 
Fat 10g
Fat Calories 90kcal 
Saturated Fat 3g
Carbohydrates 6g
Sodium 280mg
Cholesterol 10mg
Fiber 1g
Protein 3g

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Enjoy!

5 comments:

Jamie said...

That looks yummy. I will having to try it. Thanks for sharing.

Anita at Hungry Couple said...

I've been making this exact salad for a couple of years and we absolutely love it. Such a great warm weather recipe!

Carrie Burrill said...

I love Cucumber Salads in the summer. I love this one with feta! I've never done that...

Kristina said...

Ooo this looks so light and fresh! I'm so happy the weather's finally getting nicer out, its finally salad season! I'm going to try and grow cucumbers this year in my garden... fingers crossed for me.. :)

Brianne said...

Your blog is my newest fav! I awarded you the Liebster Blog Award on my blog! Food looks amazing.

ps your pups are adorable!!!!!

http://www.fortheloveoffoodandeating.blogspot.com/