One of the biggest cheerleaders for all things Greek has to be Val of More Than Burnt Toast. Val used to reside near me, here in southern Ontario and now she “living la vida loca” in the interior of British Columbia.
Canada is the second largest country (in size) and our two provinces are separated by a four hour flight.
Val has been always there to leave comments on my dishes, she shares her fond memories of visiting Greece and she extends her hospitality with her dishes almost on a daily basis.
I’d like to share with you, a cucumber salad I saw on her blog recently. Val once spent part of her summer at a resort on the Greek island of Kea (Tzia). The resort offers cooking lessons in Greek cuisine and the hostess is a famous author of Greek cookery, Aglaia Kremezi.
Last night I was craving more salad and I thought that Val’s cucumber salad would hit the spot…and it did!
Cucumbers are available all year ’round, they are good for you and they take on whatever flavours you give’em.
I had every intention of reproducing this salad “to a Tee” but I messed up…but in a good way. I have dried mint and dried lemon verbena in my pantry.
You guessed it…I instead crumpled the lemon verbena into the salad. I wasn’t too worried as I only would have thrown out the single portion of salad made for myself.
This goof turned out very well. This salad can be enjoyed all year’ ’round but remember to use good Greek feta. When buying feta, ask for a taste before buying. Otherwise, it’s feta roulette.
One peeve I do have about cucumbers is peeling the skin. Cucumbers are so bland without the skin. Unless you’re peeling strips off (as Val and I did), leave the skin in tact. Respect the cucumber!
You may certainly follow Val’s version (as I will when I have fresh mint) or give mine a go with the lemon verbena or try fresh dill. The only other twist in my salad is the addition of green onions.
Cucumber Salad
(for 4)
1 large cucumber, washed and rinsed
2 green onions (green part only) chopped
1 slab of good Greek feta, crumbled
1/4 cup lemon verbena, chopped
6 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
1 tsp. coarse sea salt
Fresh ground pepper
- Wash the exterior of your cucumber well and pat dry. For esthetics, take your vegetable peeler and take a strip off the cucumber from top to bottom. Turn the cucumber and after about a 1/2 inch of skin, peel off another strip. Repeat until you’ve completed a green/white pattern around the circumference of the cucumber.
- Thinly slice your cucumber and place in a bowl.
- Add your coarse salt, lemon verbena, feta, green onions, oilve oil and lemon juice. Toss to coat the salad. Adjust seasoning with salt, lemon juice and olive oil. Top with some fresh ground pepper and serve immediately.
Even if the salade is lookinf so delicious. You cant convert be as I am not a cucumber fan.
Thank you Peter for the accolade and to Aglaia…I am probably her biggest fan. I used to grow lemon verbena in my garden..it would be a welcome addition to the salad. I can envision Aglaia adding some fennel fronds from her extensive gardens as well :D
Must be a cucumber thing happening right now. We were at a new restaurant here last night and I had a wonderful braised lamb over Morrocan spiced chickpeas and they put a light finely chopped salad of cucumber, tomato and feta cheese atop. To die for! Hubby had a tuna tartar that had a cucumber base to it. Gotta love that versatile year round veggie! And what a great tribute to Valli’s blog!
Looks like a nice light salad! Now I just have to figure out what lemon verbena is and where to get it.
It looks like a perfect balance Peter, and the crunchy pepper corns adds a lot of flavor..
It looks like a perfect balance Peter, and the crunchy pepper corns adds a lot of flavor..
It looks like a perfect balance Peter, and the crunchy pepper corns adds a lot of flavor..
It looks like a perfect balance Peter, and the crunchy pepper corns adds a lot of flavor..
It looks like a perfect balance Peter, and the crunchy pepper corns adds a lot of flavor..
It looks like a perfect balance Peter, and the crunchy pepper corns adds a lot of flavor..
It looks like a perfect balance Peter, and the crunchy pepper corns adds a lot of flavor..
It looks like a perfect balance Peter, and the crunchy pepper corns adds a lot of flavor..
It looks like a perfect balance Peter, and the crunchy pepper corns adds a lot of flavor..
My mom used to make cucumber salad every week, Peter – she loved the stuff. And so do I – the salad looks delicious and refreshing!
I love cumcumber salads–and yours looks like one of the best. I totally agree with you about leaving the skin on, but I hate the way they wax some cucumbers. Shudder.
Ohh, I love salad with cucumber in it. Especially this one. I love feta! I don’t think we have Greek feta, but oh well.
This is nice because it uses lemon juice, where sometimes vinegar can get too harsh as the dressing.
This would be perfect with the gyro that I wish I were eating right now! Or some calamari, or those chicken lollies.
This looks like its so refreshing and wonderful!
I had bookmarked Val’s aggourosalata and now I will have to make it twice. I also found good use of the lemon verbena I got from laiki. Imagine it with those little cucumbers from Crete.
I love cucumber salads! I’ve never tried it with feta, but I love feta too, so it sounds like a real winner!
I agree about the skin left on the cucumber. Without it is bland watery . I love me some Feta!
That salad looks really good! I had bookmarked it when I saw it on More Than Burnt Toast. By switching the herbs you can easily keep enjoying different versions of this salad.
I agree, Valli is the best! However, Peter, you don’t do so badly yourself! Stop off at my blog to collect an award, OK?
Believe it or not, this Italian always eats cucumbers and (good) feta, I like a little red onion in there though!
Fantastic!
Sometimes the simplest of recipes can be the most delicious! Looks great.
Val, the pleasure was mine…enjoyed the salad much.
Well said Deb,it’s a versatile veggie and good with almost anything.
Pysch, lemon verbena is a leaf from a shrub tree, lemon-minty flavour.
Nina, good eye, you caught the peppercorns.
Pat, moms know best (usually).
Sher, I always wash cumcumbers very well…do not like pesticides nor wax.
Emiline, look for a greek-style feta, many decent fetas made in N.America.
Heather, lil’ hungry are we?
Ivy, Louiza grows very easily in Greece.
Pam, this salad rocks!
Glamah, Amen to cucumber skin!
Kevin, try any herb you like.
Aimee, thank you again for the accolade.
Maria, I did add scallions though.
Pixie, too many ingredients can ruin a dish.
Peter, I’m saving this one for the summer days… in front of the swimming pool, with a beer in my hand a tapa of this delicious salad nearby to get the freshness inside too… see the picture?
I saw this recipe on Val’s blog the other day and it certainly looks good! I’m planning to make it at some point, but I’m waiting for warmer temperatures. Love your pictures!
Opa! They didn’t have any of this at the greek glendi last weekend! I love greek cucumber salad! Almost as much as spanikopita! Looks like it’s much easier to make ay!
Oh my Gawd Peter, this looks amazing! (Great recipe, Val!!) I have to try this soon…I love the addition of green onion, too. Excellent, Peter! :)
Hi Peter, you know I love cucumber, so this is simply a great salad. I have lemon verbena growing, so really am going to try that.
What a refreshing dish Peter!
It is bad news looking at your blog before dinnertime! I am just drooling my way through your posts! Cucumbers & feta are such a great combination. I’ve never had the pleasure of adding lemon verbena, though. Sounds yummy!
There is nothing better than cucumber and feta for a refreshing summer salad, but I am so loving your lemony dressing. And everything you do is just so beautiful!