Spring is in the air and with it a desire to serve lighter side dishes. As much as I love salads for some reason I rarely make them. And contrary to popular opinion, salads can be a lot more than a plate of leafy greens with a few tomato wedges thrown in. Lettuce and arugula can serve as the base but the options for building upon them are only limited by your imagination. In fact, you can make a salad that doesn’t include any leafy greens at all.
I made this cucumber salad to accompany grilled fish. The Greek yogurt tamed the tangy flavor of the feta while the addition of cumin and mint added a hint of a flavor surprise. Served with a garlic pita bread, the entire meal was both easy and a hit.
GREEK STYLE CUCUMBER SALAD
2 large English cucumbers, peeled and thinly sliced
1 small red onion, minced
4 cloves garlic, minced
2 Tablespoons fresh mint, minced
1 Teaspoon fresh thyme, minced
1/2 Teaspoon salt
1/4 Teaspoon freshly ground pepper
Juice of one lemon
1/2 cup Greek yogurt
2 ounces crumbled feta cheese
1/4 Teaspoon cumin
2 Tablespoons olive oil
- Combine the cucumbers, onion, and garlic in a medium-sized bowl. Sprinkle with salt and pepper and toss to combine.
- Add the mint, thyme and lemon juice. Stir and let sit at room temperature for 10 minutes.
- In a small bowl combine the Greek yogurt, cumin and olive oil. Stir in the feta.
- Add to the cucumber mixture stirring gently until combined.