Cucumber & Feta Toss with Mint & Dill

By Joanne Weir


2 to 3 cucumbers (about 1-1/2 lb.)                    4 oz. feta, crumbled (scant 1 cup)
½ medium sweet onion sliced lengthwise as thinly as possible
1/4 cup chopped fresh mint                               1/4 cup chopped fresh dill
2 Tbs. extra-virgin olive oil                                2 Tbs. fresh lemon juice

salt and freshly ground black pepper                 Mint leaves for garnish (optional)


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.

In a large bowl, combine the cucumbers, feta, onion, mint, and dill.

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.