Tipi Creek Farm
Cucumbers & Feta Toss with Mint & Dill
The following recipe is from the Fine Cooking Magazine. It is a fabulous way to serve up the plentiful cucumbers that we enjoy in the fall. It is especially delicious with the fresh herbs although the dried dill and mint are good too.
1 1/2 lb. cucumber
4 oz feta, crumbled
1/2 medium sweet onion, sliced thinly
1/4cup chopped mint
1/2 cup chopped fresh dill
2 tbsp. extra virgin olive oil
2 tsp fresh lemon juice
Salt and pepper
Mint leaves for garnish (optional)
Trim the ends of the cucumbers; with a vegetable peeler, peel them at 1/2 inch intervals, leaving 1/2 inch of peel intact. Quarter the cucumbers lengthwise, and then cut into 3/4inch dice.
In a large bowl, combine the cucumber, feta, onion, mint and dill.
In a small bowl, whisk the olive oil, lemon juice and season to taste with salt and pepper. Gently toss the dressing with the cucumber mixture. Season with salt and pepper to taste, garnish with mint leaves, and serve immediately. Serves 6.RichText.