Feta, a Greek cheese, is known for its creamy yet tangy taste and soft, crumbly nature, and paired with cucumbers, provides a nice contrast to the mildness of the cucumber.
I prefer to use English or Persian cucumbers rather than American. American cucumbers, are the variety you’re most likely familiar with at the grocery store and are often simply labeled “cucumber.” The skin of these cucumbers can be tougher than other varieties and are often coated in wax to help prolong their shelf life (which is why they should be peeled).
Unlike the American cucumbers, English and Persian cucumbers have very few seeds in the center, if they have any at all. Without these seeds, their flavor profile is much sweeter. Their delicate skin is also less bitter than that of other cucumbers, and they do not require peeling.
You’ll typically find Persian cucumbers (5-6- inches long) bundled together in packs of six or eight, while English cucumbers (12-inches long) are sold individually, usually wrapped in plastic to protect their delicate skin.
Whichever cucumber you choose, you’re sure to add a refreshing, crunchy element to this simple, salad. Sometimes I serve it with salmon, fresh or canned and a few Kalamata olives and cherry tomatoes.
Ingredients:
- 1/4 Cup plain Greek yogurt
- 1 Lemon, zested
- 3 Tablespoons lemon juice, freshly squeezed
- 1/2 Cup Feta cheese crumbles
- 1/4 teaspoon salt
- Black pepper, a few grinds
- 2 (approx. 1-1/4 pound) English cucumbers
- 3 Tablespoons Italian parsley, chopped
- Combine the yogurt, lemon zest and lemon juice in a small bowl. Stir in the Feta cheese using a fork, smashing some of the larger crumbles. Season with salt and pepper.
- Cut the cucumbers in half lengthwise, then into slices, transfer to a large bowl. Pour dressing over cucumbers, stirring to coat. Toss in the parsley and give a final stir.
