Cool, crisp and refreshing, I love a good cucumber salad – especially one made with adorable mini cucumbers! The combination of cucumber, sweet red onion, dill, lemon and feta cheese is really quite lovely. Plus it’s that anytime kind of salad. It’s fantastic served alongside a lazy Sunday brunch or as a refreshing side for lunch or dinner — let’s face it, it’s the perfect accompaniment to any meal.
We may not be suffering from heat wave — like that’s a possibility in Hamburg — NOT! — but who needs heat to enjoy a cucumber salad that is seriously easy to pull together, and deliciously light and refreshing. All that needs to be done is to round up the ingredients, do a little slicing and toss it all together in a bowl. A mere 10 minutes of effort. So easy, so good.
Cucumbers tend to be so underrated considering all health benefits they have to offer. Just think, with the water content alone they are amazing for flushing out toxins and great at keeping you hydrated. Plus they have a high silica content which also makes them beneficial to the skin, whether by eating them or applying them directly to the skin (chilled cucumber slices on the eyes really does do wonders for reducing swelling and banishing puffiness, plus they double up as a great natural moisturizer!).
My favorite Schwabe is adverse to feta cheese. I just don’t get it. He thinks it tastes dry. Seriously? Maybe if it’s drained and forgotten about in the fridge for a month. But just maybe. I love feta. A good creamy feta. But if you too are adverse, then here’s a little tip: skip the feta (and perhaps some of the lemon juice) and mix everything together with Greek yogurt instead. Don’t forget to throw in a minced clove of garlic for good measure. Also a splendid tasting cucumber salad. And definitely not dry.
Cucumber Salad with Dill and Feta
Serves 2 or 4, as a side
400 g mini cucumbers, sliced thinly into rounds (or 1 English cucumber, seeded and cut into thin half-moons)
1 small red onion, thinly sliced
1/2 bunch fresh dill (about 3 tablespoons chopped)
1/2 cup crumbled sheep’s milk feta cheese (75 g)
juice from 1/2 a lemon
extra-virgin olive oil, for drizzling
sea salt and freshly ground black pepper
1. In a medium bowl, toss the cucumber with the red onion, dill and half the feta.
2. Drizzle with lemon juice and a little olive oil. Season with salt and pepper. Sprinkle the cucumber salad with the remaining feta and serve. Enjoy!