This cooling cucumber salad makes a tasty light lunch served with pita or flatbread, but it also pairs well with steak, or grilled chicken or pork.
The recipe is one I tossed together using ingredients I had on hand. I thought it could use more mint, but my husband said I used too much. Let your love (or dislike) of mint be your guide. Or skip the mint and use parsley, dill or basil.
I like to use Japanese or English cucumbers because of their tender skins and tiny to non-existent seeds. If you buy them at the grocery store they're often packaged in plastic wrap or trays, but I've also seen them at farmers markets. Regular slicer cucumbers would work just as well but might require peeling if the skins are tough. Use whichever variety you like best.
Cucumber-Feta Salad With Chile and Mint
2 1/2 cups diced cucumber
2 tablespoons minced celery
1/2 to 1 red chile, seeds and membranes removed, minced (see note)
1 1/2 to 3 tablespoons finely chopped fresh mint (or your favorite herb)
1 tablespoon olive oil, or to taste
1 tablespoon white wine vinegar or champagne vinegar
Ground black pepper
4 ounces feta cheese, crumbled
In a medium bowl, combine the cucumber, celery, chile and mint. Drizzle with olive oil and vinegar and season with ground black pepper. Add cheese and gently stir to combine. Refrigerate for about 30 minutes before serving.
Makes about 2 1/2 cups.
Note: Can substitute 1 to 2 tablespoons minced red bell pepper for a milder version.
Food on 06/15/2016