Adapted from David Lebovitz, who in turn adapted it from Joanne Weir’s From Tapas to Meze. Here is a wonderful reason to grow cucumbers. Though David says to use a large peeled cucumber, in fact 3 or 4 freshly picked little cucumbers can be used. They still should be peeled for best results. A radish or two, diced, add welcome bite. Use your best olive oil. Vary the herbs according to your preferences and supply. No dill? I can tell you that the tarragon left over from Chris and Mary’s Sabzi Khordan worked fine.
For serving the salad, Harris-Teeter makes a product called Wheat Flatbreads. Warm one of these up in the toaster-oven, brush with a little butter or olive oil, and sprinkle with Za’atar spice mix. Cut into six triangles and scoop up the salad. A wonderful salad for a summer dinner.
1 large cucumber or 3 small cucumbers, peeled, seeded and diced into pea-sized pieces
7-8 ounces (225g) feta cheese (or less)
1/4 cup (60ml) olive oil
2-3 tablespoons freshly squeezed lemon juice (from one small lemon)
freshly ground black pepper
1 small red onion, peeled and finely-diced
1 tablespoon (each) chopped fresh mint, parsley and fresh dill
Place the cucumber pieces in a colander, mix with a light sprinkling of salt, and let drain 30 minutes to an hour, shaking the colander from time to time. (You can skip this step for freshly picked little cukes.)
Crumble the feta into a bowl and mash together with the olive oil, lemon juice, and a few turns of black pepper.
Mix in the cucumbers, onions, and herbs. Taste, and add more salt if desired. Add up to a tablespoon of water if needed.
Serve with toasted or soft pita triangles or crackers.