Cucumber and Feta Salad
This is actually a Slovakian side dish that I have adapted slightly, as I love the Greek way of
eating Feta cheese with cucumbers. The saltiness of the cheese complements the juiciness and
freshness of the cucumber. Don’t be tempted to use balsamic vinegar for this recipe because
we are adding sugar already and the dark colour will make the white cheese look grey and
unattractive. Try this as a summer dish on its own or serve as a side dish with some doorstep
sandwiches. Serves 4
Ingredients:
4 medium cucumbers, washed and peeled
4 tablespoons white wine vinegar
1 teaspoon salt
2 teaspoons sugar
200 g Feta cheese, cubed
paprika pepper
4 tablespoons olive oil
It is important to wash the cucumbers even though you are peeling them. There may be
earth on the skins and if you are handling them it is very important to make sure they are clean.
Cut the cucumbers into slices about 2 mm thick and put them into a bowl with the vinegar,
salt and sugar. Check the seasoning and add more salt, sugar or vinegar to suit your tastes,
bearing in mind that Feta cheese is salty.
When you are satisfied that the seasoning is balanced, divide the cucumber between four
plates. Put the cubed Feta cheese on top, sprinkle on some paprika to taste – which will also
give a lovely colour to the dish – and then, just before serving, add a tablespoon of olive oil per
portion.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster