Thursday, May 29, 2014

Cucumber, Onion, and Parsley Salad

Cucumber, Onion, Parsley and Feta Salad
adapted from
about 4 servings

In my continued quest for non-lettuce salads, I came across this one, which we enjoyed very much!  Note the list of options at the end of the ingredients list.  I made the salad without any of those, and it was delicious.  The next day, I added to the leftovers some avocado and chopped cherry tomatoes, and that was great also.  I look forward to trying further variations.

1 large English cucumber
1/4 red onion, diced
1/2 cup chopped parsley, chopped (either curly or flat)
1/4 cup crumbled feta cheese (I used fat-free)
2 T. olive oil1 T. fresh lemon juice
fresh ground black pepper to taste

optional additions/substitutions
chopped cherry tomatoes
chunks of avodado
kalamata olives, halved or quartered
blue cheese instead of feta
mint instead of parsley
balsamic vinegar instead of lemon juice.

Peel some stripes off the cucumber.  (Or peel entirely, if using domestic cucumbers.)  Cut the cucumber into quarters lengthwise, and then slice about 1/4" thick.

In large bowl, combine the cucumber, onions, and parsley (and any other additions).  In a small container, whisk together the olive oil and lemon juice, and add to the vegetable mixture.  Sprinkle the feta cheese over the salad, and stir gently.  Season with black pepper to taste, and serve.

1 comment:

  1. Sounds delicious! I like to take the seeds out of the cucumber (easy with the bowl of a spoon) even when using the English cucumbers. Less burping later!