Cucumber, Feta Salad
This is the refreshing cucumber salad you didn't know you needed. It is so filling, without feeling over-stuffed, and perfect to bring to a BBQ this summer. It is a fav of mine, but honestly, all my salads are amazing!
Equipment
- mandoline
Ingredients
- 5 Persian baby cucumbers
- Feta
- Sunflower seeds
- 1 shallot
- Small cilantro bunch
- The Simple Dressing
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tbsp dijon mustard
- Pinch of fresh ground pepper
- 1 Tbsp apple cider vinegar
Instructions
- First, we will preheat our oven to 350°F (177°C).
- On a parchment-lined baking tray, add 1/2 cup of raw sunflower seeds.
- When the oven is ready, place the sunflower seeds in the oven for 10 minutes.
- Remove the toasted seeds from the oven and place them in a separate bowl to cool immediately. (If you leave them on the pan, they will continue to cook and may burn).
- Now, you want to wash all your produce thoroughly.
- Then, with steady hands or a mandoline, thinly slice your cucumber!
- Take your shallot and chop it finely. Add it to the bowl.
- Measure the feta with your heart. I like a good amount of cheese, but if you want it less feta-y, you can always put less.
- Chop the feta fine; you don't want giant chunks. Add it to the bowl.
- Take your washed cilantro and chop it fine. Add to the salad bowl.
- Add your cooled, toasted sunflower seeds to the salad bowl.
- In a small bowl, mix your dressing ingredients and add them to the salad bowl.
- Mix all the ingredients very well and serve!
- Most importantly, enjoy!!!