Cucumber & Feta Toss with Mint & Dill

This Greek-inspired salad is nice with broiled or grilled lamb chops rubbed with cumin, cinnamon, coriander, and a little olive oil and lime juice.

Yield:

Serves six.

Ingredients

1. 2 medium seedless English cucumbers (about 1-1/2 lb.)
2. 4 oz. feta, crumbled (scant 1 cup)
3. One-half medium sweet onion (such as Vidalia, Maui, or Walla Walla), sliced lengthwise as thinly as possible
4. 1/4 cup chopped fresh mint
5. 1/4 cup chopped fresh dill
6. 2 Tbs. extra-virgin olive oil
7. 2 Tbs. fresh lemon juice
8. Kosher salt and freshly ground black pepper
9. Mint leaves for garnish (optional)

Directions

1. Trim the ends of the cucumbers. With a vegetable peeler, peel them in 1/2-inch intervals, leaving 1/2-inch strips of peel intact. Halve the cucumbers lengthwise, scoop out and discard the core, and then cut them into 3/4-inch dice.
2. In a large bowl, combine the cucumbers, feta, onion, mint, and dill.
3. In a small bowl, whisk the olive oil and lemon juice and season to taste with salt and pepper. Gently toss the dressing with the cucumber mixture. Season to taste with salt and pepper, garnish with the mint leaves (if using), and serve.

Notes