Cucumber and Feta Toss with Mint and Dill

Page 53

Cuisine: Greek | Course Type: Salads

(1 review)

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I used this FC/Joanne Weir recipe more as a guideline than a set of precise directions. I tossed the cukes, onion, feta, mint and dill together as directed ... and then made an executive decision to add some tomatoes since ...well ... 'tis the season. Then I tossed it all with the suggested 1/1 ratio of lemon juice to EVOO and some salt and pepper. Although the recipe doesn't call for it, I then put a heaping portion on a bed of chopped romaine then drizzled with a bit more of the dressing. It was an excellent summer salad for a very warm night and my husband used his rarely uttered phrase "company-worthy".

The salad can be made ahead but I would add the dressing just before serving, both to keep things crisp and for purposes of presentation.

A crisp Italian white wine is perfect with this.

Also available online at:
http://www.finecooking.com/recipes/cucumber-feta-salad-fresh-mint-dill.aspx

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