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Dill cucumber and feta salad

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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cucumber
  • 1 Tbsp olive oil
  • 2 Tbsp white wine vinegar
  • 2 tsp honey or date syrup
  • 1 garlic clove minced (optional)
  • 50 g feta can be plant-based
  • Pinch of salt
  • 2 Tbsp chopped dill

Method
 

  1. Cut the cucumber in half horizontally, then halve again. Thinly slice the long strips and scatter them into a serving bowl.
  2. Mix the vinegar, oil, salt, garlic (if used) and honey/syrup, then pour this over the cucumber.
  3. Crumble the feta on top, then add the dill and toss gently.
  4. Rest for 10 minutes before serving.
  5. Drizzle with more honey/syrup just before serving.