Cucumber, Onion, and Parsley Salad

Cucumber, Onion, Parsley and Feta Salad

adapted from http://www.kalynskitchen.com/2007/01/south-beach-phase-one-recipes-cucumber.html

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

capers

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.