Thursday, July 31, 2008

Egyptian Cucumber Cheese Salad

Inspiration:
Mary Broeker's recipe in the Saint Paul Farmers' Market Cookbook
as well as a cucumber from our CSA

Ingredients:
  • 1 large cucumber, peeled and halved lengthwise, seeds removed
    (see note below before making this)
  • Salt
  • 12 oz. feta cheese, drained if necessary
  • 1/2 cup mild onion, finely chopped
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • freshly ground black pepper
  • mint sprigs for garnish

Instructions:
  1. Score cucumber with a fork. Sprinkle with salt and let stand for 20 minutes.
  2. Crush cheese with fingertips or fork and mix thoroughly with onion, lemon juice, and oil. Season with pepper.
  3. Drain, rinse, and slice cucumber about 1/3-inch thick. Combine with cheese mixture.
  4. Place in a shallow serving dish and decorate with mint sprigs. Chill about 30 minutes before serving.

My Notes:
I loved all of the flavors in this recipe. Unfortunately, the proportions were WAY off. There was not enough cucumber... there must be a typo in the recipe. I was on recipe auto-pilot and didn't notice the overabundance of cheese mixture until it was too late. I think 4-6 cucumbers would be better. I found this recipe online, which is quite similar. It uses 8 oz. feta to two cucumbers. I will try working with the proportions next time and make this again; it was quite tasty. (Oh and next time I may peel the cucumber as suggested; I missed that part of the recipe the first time around.)

Liz's Rating: 9.5/10 (for potential); 6/10 (actual recipe)

5 comments:

Dunc said...

Oooh this looks fabulous - especially considering I already have 3 cucumbers waiting to be used in my crisper, with more sprouting up each day. And holler for feta.

KMAYS said...

Once the proportions are fixed, this looks like the perfect summer salad. I really need to lay off the cheese though.

Jeena said...

What a wonderful recipe, I love the cheese it looks so tasty.

Joelen said...

Seriously Liz, I love how you use your CSA produce! What a great recipe (even more so when the proportions are tailored). So I wonder what makes it "Egyptian"?

Deborah said...

I wish I would have grown cucumbers this year, because this looks tasty! I agree that your moderated proportions look better - yum!