Cucumber Feta Amazingness Recipes

SIMPLE CUCUMBER FETA SALAD

Steps:

• Thinly slice the cucumbers into half circles. In a large bowl, combine the cucumbers with the olive oil, red wine vinegar, kosher salt, feta cheese, chopped herbs, and several grinds of black pepper.
• Eat immediately or allow to stand for 15 minutes for the flavors to meld. Stores up to 3 days refrigerated; it accumulates liquid during storage so serve with a slotted spoon.

CUCUMBER FETA AMAZINGNESS

Steps:

• If using a baguette, toast in the oven for 5-8 minutes or until crusty.
• Combine feta, evoo and lemon juice in a bowl - mash it really well.
• Slice the bread into 1 inch thick rounds.
• Spread a good amount (1 T?) of the feta mixture onto the bread slices/crackers.
• Arrange 2 half slices of cucumber on top of each feta pile.
• Drizzle with a little evoo and sprinkle with salt and pepper.
• Skip the salt if you are using crackers.
• Enjoy!

FETA & CUCUMBER BITES

Steps:

• Add the garlic, feta, ricotta and dill to a food processor and whizz until smooth but thick.
• Fill the middle of the cucumber with the cheese mix and smooth over. Cut into 3cm-thick slices. Sprinkle with cracked pepper and garnish with the dill fronds.

CUCUMBERS WITH FETA, MINT AND SUMAC

Steps:

• Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning.
• Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.

FETA CUCUMBER SALAD

Steps:

• Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

Steps:

• In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
• Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
• Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
• In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
• To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.