2 large cucumbers
8 oz Feta cheese (cow or goat)
12 Kalamata olives, pitted and halved
1/2 red onion, sliced thinly
1/3 cup / 80 ml fruity extra virgin olive oil
1 tbsp fresh mint, chiffonade
Squeeze of lemon juice
Sea salt and freshly ground black pepper
Seasonal Additions
1/4 cup / 60 ml julienned red bell pepper
1/2 cup / 125 ml fresh tomato chunks
1/2 cup / 125 ml chunks of peeled jicama
1/2 cup / 125 ml canned, drained chick peas
Sliced radishes and/or red onion
Peel cucumbers, halve lengthwise, and then slice into half-moos about 1 inch / 2/5 cm thick. In a large bowl, mix the cucumber slices, feta, olives, onion, and olive oil. Toss in the mint and season with lemon juice, salt and pepper. Stir and taste to see if you’d like more juice or spices. Add the pepper, tomato, jicama or chick peas, radishes and onion, as you prefer. This keeps in the fridge for up to 1 week. We like it best after its been sitting in the fridge and marinating for a few days.
SOURCE: Cowgirl Creamery Cooks, 2013, ISBN 978-1-4521-1163-6
Photo Source: Simply Recipes