Monday, January 17, 2011

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.


Sarah said...

I love the simplicity of this recipe. And about mid-January is when I start craving lighter foods again.
Thanks for sharing!

Marly said...

Oh, I love Kalmata olives! This looks so good!

Rocky Mountain Woman said...

I am a big fan of anything that tastes "Greek", so I can't wait to try this pretty salad....


Monet said...

Now this is how I like my salads! I don't know if you could have tempted me more...feta cheese...kalamata olives...cucumbers. I'm floating up to a Grecian heaven. Thank you for sharing this delicious dish with me. I hope that tomorrow brings you joy!

Delishhh said...

LOVE IT!. To me Greek salads have no lettuce. I love those. I get annoyed every time i order a greek salad and it has 90% lettuce and 10% good stuff.

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