Greek cucumber salad with feta

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When my mother visits, I pull every recipe out of my archives that qualifies as low-carb. I can always do a green salad, but sometimes I crave (we all crave) a salad with a little more oomph. That's why I love this cucumber salad with big Greek flavors: feta cheese, dill, Kalamata olives, lemon. English or Persian cucumbers keep their skins and thus don't wilt much, so the salad has a great crunch, too.

I'll often serve this salad with or on top of chicken breasts which I've sliced thinly, marinated in a little lemon juice and olive oil, and grilled quickly over high heat. Can't ask for a better low-carb dinner than that.

Greek cucumber salad with feta and dill

• 1 English cucumber (or 3 small Persian cucumbers), diced
• 2 green onions, thinly sliced
• 1 bunch dill, chopped
• 1 cup pitted Kalamata olives, roughly chopped
• zest and juice of one large lemon
• 1/2 cup crumbled feta cheese
• freshly ground black pepper

Combine all the ingredients in a bowl and toss gently. Note that you should not need any salt - between the olives and the feta, it will be salty enough. Put salad in the refrigerator about 30 minutes to let the flavors combine.