Cucumber & Feta Toss with Mint & Dill

Cucumber & Feta Toss with Mint & Dill
Photo by Scott Phillips


  • 2 Tbs. fresh lemon juice
  • Mint leaves for garnish (optional)
  • ¼ cup chopped fresh mint
  • 2 medium seedless English cucumbers (about 1-½ lb.)
  • 2 Tbs. extra-virgin olive oil
  • One-half medium sweet onion (such as Vidalia, Maui, or Walla Walla), sliced lengthwise as thinly as possible
  • ¼ cup chopped fresh dill
  • + 2 more ingredients
    • Kosher salt and freshly ground black pepper
    • 4 oz. feta, crumbled (scant 1 cup)

Trim the ends of the cucumbers. With a vegetable peeler, peel them in 1/2-inch intervals, leaving 1/2-inch strips of peel intact. Halve the cucumbers lengthwise, scoop out and discard the core, and then cut them into 3/4-inch dice.In a large bowl, combine the cucumbers, feta, onion, mint, and dil...

View full recipe at Fine Cooking


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