|Anguri me feta ke Diosmo|
If we have any more wonderful days like we have had for the past week, I may be lulled into believing that Spring has arrived. It is a little unrealistic in a Canadian winter to think that we have seen the last of the cold weather and snow in the middle of February....isn't it??? I can sure hope though...that is the sound of me crossing my fingers and toes as well... creeking bones you know. I have been strolling the neighbourhood in between the odd day at work and my neverending cooking spree. I know I should have headed for southern climates...I do have friends in Florida and South Carolina :D..is there still time??????
Aglaia says, "When I was a child, cucumber never entered our house because my father considered it to be unhealthy. I remember its fresh aroma on hot summer evenings, when everyone had dinner outdoors. This salad is very easy to make and is a perfect side dish for grilled lamb or any broiled meat." ...it was perfect with the dolmades as well :D
(Cucumber with Feta and Mint)
1 large cucumber, half-peeled in lengthwise strips to give striped appearance
1 cup crumbled feta cheese
1/2 cup chopped fresh mint leaves
6 tablespoons olive oil
3 tablespoons lemon juice
Sea salt and freshly ground pepper
Wash and dry the cucumber and cut it into very thin crosswise slices. Place the slices in a salad bowl, sprinkling with the feta cheese and mint. In a small bowl whisk the oil and lemon juice with the salt and pepper to make ladolemono (a vinaigrette made with lemon juice). Pour over the salad and toss thoroughly. Serve immediately.
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