Ingredients:
2 pounds cucumbers
1 small, sweet onion
Salt and freshly ground pepper
8 ounces feta cheese, thinly sliced or crumbled
3 tablespoons mixed herbs such as mint, parsley, basil, dill
1 tablespoon rice vinegar
2 tablespoons extra virgin olive oil
Directions:
Peel the cucumber leaving a few narrow strips of the skin. Halve the cucumber lengthwise then slice thin. Put the slices in a bowl; cover and refrigerate for at least ½ hour.
Peel the onion and cut into thin rounds. Cover with cold water and refrigerate for ½ hour.
Just before serving, remove cucumbers and the onion from the refrigerator. Drain the onion and shake off the excess water. Layer the cucumber and onion slices on a platter or in a large shallow bowl. Season with a little salt and freshly ground pepper, and scatter the cheese and herbs on top. Whisk together the vinegar and oil with a fork, and pour it over the salad.
Serves: 4 to 6
Recipe by: adapted by Elizabeth Blessing from The Greens Cookbook by Deborah Madison, Broadway Books, 1987