Toasted Israeli Salad with Cucumber, Mint and Feta.

This turned out to be a tasty side dish -- I used less of the mint and initially wished the dressing had had a bit less lemon than the recipe called for. Also, I wish I had remembered to taste my feta for saltiness first, so I could have reduced the salt in the dressing since the feta was pretty salty.

Still, after the salad sat for an hour or two, things mellowed nicely. Rather than a cup of diced cucumber, I substituted about 1.5 cups of a combo of diced zucchini, carrots, and quartered yellow cherry tomatoes.