Ingredients
-
2 - 3
-
2
-
1
-
2
-
1
-
-
250
-
1
-
100
-
-
-
-
-
-
Directions
Mediterranean Creamy Cucumber Salad, Another Beth Elon recipe that has become a favorite with us this summer This is a hefty salad that goes really well with some good farm bread and is a meal in itself Prep time is mostly chill time , This was good, but next time I’m going to salt and drain the cucumber for a while before making the salad (rinsing the salt off before using it like I do eggplant) There was entirely too much liquid after it sat for four hours and I had to try to drain it without losing all my feta I had larger cucumbers so I quartered the slices to make them bite-sized, but that was the only change I made this time Next time I might also add some tomato or red bell pepper for colour, but the flavour was perfect , This was just ok for me used non fat yogart and 1 percent milkfat cottage cheese as well as Greek feta Even after adding the seasonings, I felt it just lacked some flavor I would recommend not going the no fat/low fat route, as I did, when adding those dairy items as I think the dressing will be more thick and creamier in consistency, as I was hoping for I served this aside of a baked chicken breast with Greek seasonings I do think maybe some olives, red onion and tomatoes may kick it up a bit for next time! Thanks for posting, Mirj!
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Steps
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1
Done
|
Toss the Cucumbers and the Green Onions With the Juice of Lemon, the Garlic and Dill. |
|
2
Done
|
Add Pepper to Taste. |
|
3
Done
|
Blend the Cottage Cheese With the Yogurt Until You Have a Fairly Smooth Consistency. |
|
4
Done
|
Crumble in the Feta Cheese and Mix Well. |
|
5
Done
|
Add the Cheeses to the Cucumbers, and Mix Well With Two Forks. |
|
6
Done
|
Taste, and Add Salt If Needed. |
|
7
Done
|
Chill Well For at Least a Few Hours, Until Ready to Serve. |
