Dill cucumber and feta salad
4 Sep 2023
Prep Time
10 minutes
Total Time
10 minutes
Background
This dill cucumber and feta salad goes really well with barbecued kebab or grilled meat, particularly chicken and lamb. Alternatively, serve it with falafel in flatbread or part of a meze. For a vegan version use plant-based feta and date syrup.
Ingredients
- ½ cucumber
- 1 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 2 tsp honey or date syrup
- 1 garlic clove, minced (optional)
- 50g feta (can be plant-based)
- Pinch of salt
- 2 Tbsp chopped dill
Instructions
- Cut the cucumber in half horizontally, then halve again. Thinly slice the long strips and scatter them into a serving bowl.
- Mix the vinegar, oil, salt, garlic (if used) and honey/syrup, then pour this over the cucumber.
- Crumble the feta on top, then add the dill and toss gently.
- Rest for 10 minutes before serving.
- Drizzle with more honey/syrup just before serving.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Salad - Side - Supper
- Cuisines: - Greek
- Occasions: - Barbecue - Easter - Parties - Picnic - Sunday Lunch
- Ingredients: - Dairy - Other Vegetables
- Health and Diet: - Combination - Diabetic - Egg Free - Gluten Free - High Fibre - Vegan - Vegetarian
- Skill Levels: - Easy
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