This refreshing, light salad is wonderful on its own, but also great with whole wheat pita bread (or tortilla) and plain Greek yogurt. I also enjoyed it on a bed of mixed greens, with a little bit of olive oil and vinegar as dressing.
3 cucumbers, seeded and chopped
3 tomatoes, seeded and chopped
1 red onion, chopped
1/3 cup finely chopped fresh dill
3 tablespoons white wine vinegar
1/4 cup olive oil
1 lime, juiced
1 teaspoon minced garlic
1/2 cup crumbled feta cheese
Salt and pepper, to taste
In a large bowl, toss all of the ingredients together. Season with salt and pepper.
If you have time, cover and store in the refrigerator for a few hours to let the flavors blend. This salad is best consumed within a couple of days.
Preparation tips: Taste each cucumber before chopping it up! If you find one that has bitter skin, peel it before dicing. One of my three cucumbers, strangely, tasted bitter and I wish I had removed the skin on it before adding it to the rest. At first, I chopped the tomatoes and cucumbers into pretty big chunks, but I later found that I enjoyed the salad more when they were chopped more finely (see the cucumber salad on top of the mixed greens). I suggest chopping them into small pieces from the beginning. Make it dairy free/vegan: Skip the feta.
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