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A Hint of Greek Cuisine: Cucumbers With Feta Cheese Dressing Recipe

May 10, 2011

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I knew I was going to love the Cucumbers With Feta Cheese Dressing from The Garden Fresh Cookbook by the title alone.

This salad is a classic Greek side, and for me, the more feta, the better! This salad was very easy to prep; the dressing blended quickly together and the dish was ready to plate in less than 10 minutes. For personal preference, I blended the feta cheese dressing with a whisk, and not a blender. The feta remained crumbled and added a different texture to the salad.

My Cucumbers With Feta Cheese Dressing served both as a delicious afternoon snack and an excellent side to the Lamb Shanks With Vegetables I was making for dinner. I decided to add the dressing to the cucumbers, allowing the cucumbers and feta to be a side dish on its own, with the option of eating on top of a lettuce base or as is!

There are plenty of substitutions or additions that can be made with this salad, too! Tomatoes, capers, green olives, mint, balsamic vinegar, blue cheese, or ricotta cheese are just a few suggestions for personal taste or to change up an already delicious and refreshing springtime meal. I chose to stay with the original recipe. It was packed with flavors and used only a handful of ingredients and sometimes . . . the simpler, the better!

Cucumbers With Feta Cheese Dressing

SALAD:
1 head Bibb lettuce
2 large cucumbers, peeled and thinly sliced
2 medium Vidalia onions, thinly sliced

DRESSING:
1/4 pound feta cheese
5 tablespoons olive oil, plus extra as needed
1 teaspoon minced fresh oregano
1 tablespoon fresh lemon juice

1/8 teaspoon freshly ground black pepper

For salad: Tear the lettuce into pieces and arrange them on a large salad plate. Place the sliced cucumbers and onions on the lettuce

For dressing: In a blender or food processor, combine the feta cheese, olive oil, oregano, and lemon juice and blend until smooth. Add more olive oil as needed to reach desired consistency.

Just before serving, pour the dressing over the salad. Sprinkle with pepper. Makes 6 to 8 servings.
 

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Jane received her Bachelor's in Fine Arts at Western Washington University where she studied Creative Writing. She now lives in the greater Seattle area, where she writes and drinks copious amounts of coffee. When she isn't writing, cooking, gardening, or taking photos, you can find her at local shows and concerts, or running to prepare for yet another half marathon.

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