I like this as a side dish or as an appetizer for BBQ night. Full flavoured from the garlic and herbs but light at the same time. Because anything made with cucumber is like that. This is a snap to make too. And bonus, its relatively low-calorie.
Even though I used seedless cucumbers, I still scrapped out the middles. I didn’t want the watery bits.
My kids love cucumbers in salads, but rarely eat them plain. And while this salad is best served right away, if you skip the garlic, it will survive until lunch. The garlic only grows in intensity, and I’ve found that by lunch its a bit overpowering. And as much as I love the heat from fresh garlic when this is first mixed up, it really needs to be served immediately. If you can’t serve it right away, skip the garlic. It’s not quite the same, but it will do. Especially for the kids. Pack a container in their lunch with some chips and they are good to go for snack time.
By the way, I’m loving these rye crisps from FINN Crisp for this dip. Lighter than crackers, crisply like chips. But not chips. I love that. Finally, something other than corn chips. Plus, I think the bold rye flavour goes well with this salad.
Here is how you make it…
15 minPrep Time
15 minTotal Time
- 1 seedless cucumber, peeled, cored and diced
- 2 green onions, finely sliced
- 1/4 cup parsley, chopped
- 1 clove garlic, pressed or minced fine
- 3 oz of feta cheese crumbled or diced
- 1 tsp olive oil
- 1 tsp white wine vinegar
- 1/2 tsp dried oregano
- 1/4 cup Greek yogurt (use 2% fat)
- salt and pepper to taste
- Mix all ingredients in a medium bowl. Taste for salt - you will need it. Best served immediately.
- Serve with crisp breads for dipping.