A salad can be a playground for creativity. Every spring and summer, as local greens, fruits and vegetables come into season, my enthusiasm for salads sends me eagerly through farmers market stands in search of unexpected combinations.
10 Min
GF
NF
Local Cucumber, Tomato & Feta Salad
Most of the year, I pay little attention to cucumbers. But when the tiny, plump, crunchy local varieties arrive, ideas start floating through my head. This year, I landed on a simple salad that comes together in less than 10 minutes, inspired by the classic Greek salad.
I’ve omitted the onions and added minced serrano pepper and ginger instead. Use any herbs you like — cilantro, parsley, mint and basil all work beautifully. The serrano and ginger are what make this salad special, so don’t leave them out.
Serve the salad in a shallow bowl so you can capture all the layers in every bite. Cut the vegetables small enough to eat with a spoon, allowing you to scoop up the lemon juice and olive oil that collect at the bottom. I’ve eaten a version of this refreshing salad every day for the last three weeks and still haven’t tired of it.
A salad can be a playground for creativity. Every spring and summer, as local greens, fruits and vegetables come into season, my enthusiasm for salads sends me eagerly through farmers market stands in search of unexpected combinations.
Most of the year, I pay little attention to cucumbers. But when the tiny, plump, crunchy local varieties arrive, ideas start floating through my head. This year, I landed on a simple salad that comes together in less than 10 minutes, inspired by the classic Greek salad.
I’ve omitted the onions and added minced serrano pepper and ginger instead. Use any herbs you like — cilantro, parsley, mint and basil all work beautifully. The serrano and ginger are what make this salad special, so don’t leave them out.
Serve the salad in a shallow bowl so you can capture all the layers in every bite. Cut the vegetables small enough to eat with a spoon, allowing you to scoop up the lemon juice and olive oil that collect at the bottom. I’ve eaten a version of this refreshing salad every day for the last three weeks and still haven’t tired of it.
Cook Time
10 minutes
Serves
4
Directions
Step 1
Cut the cucumbers into 1/2-inch cubes. Halve the cherry tomatoes. Core and cut the bell pepper into 3/4-inch pieces.
Step 2
Arrange the cucumbers evenly in the bottom of a serving bowl. Top with the herbs, tomatoes, bell pepper, ginger and serrano pepper.
Step 3
Crumble the feta over the top and sprinkle with sea salt.
Step 4
Squeeze the lemon juice over the salad, then drizzle with olive oil. Sprinkle with pumpkin seeds and serve immediately.
Notes & Variations
- Prepare the salad just before serving. Cucumbers and tomatoes release water when cut and can become watery if they sit too long.
- Add lettuce, spinach, sliced chicken, avocado, watermelon or peaches for delicious variations.
- Instead of feta, or in addition to it, add seasoned cooked chickpeas or black beans.
Ingredients
Step 1
Cut the cucumbers into 1/2-inch cubes. Halve the cherry tomatoes. Core and cut the bell pepper into 3/4-inch pieces.
Step 2
Arrange the cucumbers evenly in the bottom of a serving bowl. Top with the herbs, tomatoes, bell pepper, ginger and serrano pepper.
Step 3
Crumble the feta over the top and sprinkle with sea salt.
Step 4
Squeeze the lemon juice over the salad, then drizzle with olive oil. Sprinkle with pumpkin seeds and serve immediately.
Notes & Variations
- Prepare the salad just before serving. Cucumbers and tomatoes release water when cut and can become watery if they sit too long.
- Add lettuce, spinach, sliced chicken, avocado, watermelon or peaches for delicious variations.
- Instead of feta, or in addition to it, add seasoned cooked chickpeas or black beans.
Tags:
10 Min
GF
NF
Tags:
10 Min
GF
NF
SALADS SHOULD BE EATEN WITH A SPOON!
While we campaign to make salads a spoon affair, here are some recipes to get you started.
