Feta Cheese and Cucumber go together so well, you can’t get enough of it. The crunch the of the cucumber and the melting saltiness of the cheese make this salad to die for.
I love carbs. give me roasted potatoes (especially the hasselback ones from Nigella – to die for!) anytime and I’m settled. I don’t quite know what it was that made me go out there and do some research to write this recipe, but I am glad I did. It fills you up really quickly, about which I was quite surprised. The best part of this is that the cucumber is such a meaty component and can be dressed immediately. Oh, and an added bonus: it takes 15 mins to get this salad from the cutting stages into your mouth. Perfect for when you’re rushing a quick meal! Also, if you’re into eating 6 or so smaller meals a day instead of having 3 regular meals, this portion is perfect!
1 large Cucumber, deseeded and chopped into bite sized chunks
100g Feta Cheese (I used Lemnos)
3 sprigs Coriander Leaves (or mint), roughly torn
1 tsp Red Chilli Flakes (or coarsely ground black pepper)
100g Cherry Tomatoes, halved
2 Slices Multi-Grain Bread, cut into cubes
1 to 2 Tbsp Balsamic Vinegar, or White Wine Vinegar
1/2 Tbsp Olive Oil
Sea Salt to Taste
Warm a skillet on the stove and throw in the cubes of multi grain bread. Toast lightly and set aside.
In a bowl, place cucumber, cherry tomatoes, coriander leaves, salt and red chilli flakes. Crumble the Feta Cheese on top of this with your hands and toss the salad. Dress with the Balsamic/White Wine Vinegar and Olive Oil. Serve with toasted bread on the side (if you add the bread to the salad and then leave it there, it becomes soggy and quite gross. So avoid that).
You can also add Pitted Olives, Crispy Toasted Shards of Pita Bread and toasted Cashews or Almonds for added crunch.