|This photo belongs to Michael Symon|
I making Greek Chicken tonight so I thought I'd whip up this Greek Feta and Cucumber Salad. It's light and lemony and quite tasty with chicken.
Greek Feta and Cucumber Salad via Michael Symon
- 2 English cucumbers (also known as seedless or hothouse)
- 1 cup crumbled feta cheese
- 2 tablespoons fresh oregano leaves
- 1 clove garlic, minced
- 1 shallot, minced
- Zest and juice of 2 lemons
- 2 ounces extra-virgin olive oil
DirectionsSlice cucumbers as thinly as you can. A mandolin or vegetable slicer will make quick work of it. Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl. Combine the feta, oregano, garlic and shallots in a separate bowl. Add the lemon juice and zest and whisk in the olive oil.
Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. Serve.
Per serving: Calories 252; Total Fat 22 grams; Saturated Fat 7.5 grams; Protein 6 grams; Total Carbohydrate 7 grams; Sugar: 4 grams; Fiber 1 grams; Cholesterol 33 milligrams; Sodium 567 milligrams
© Recipe courtesy Michael Symon, 2012