Name: Feta and cucumber salad with dill dressing
Total time: 25 min
Yield: Serves 4 as a side
Ingredients: 2 ridged cucumbers, trimmed; 1 tsp sea salt flakes; 50g kalamata olives; 100g feta, finely crumbled; 250g greek yogurt; ½ a small clove garlic, crushed; ½ lemon, zested and juiced; 1 long shallot, peeled and finely chopped; 3 tbsp white wine vinegar; 6 tbsp extra-virgin olive oil (preferably Greek); ½ tsp dried oregano; finely chopped to make 1 tbsp dill; a pinch sugar

A white platter filled with ribboned cucumber, chopped black olives and crumbled feta on a stone background with a silver serving spoon

2 ridged cucumbers
trimmed
1 tsp sea salt flakes
50g kalamata olives
100g feta
finely crumbled
250g greek yogurt
½ a small clove garlic
crushed
½ lemon
zested and juiced

DRESSING

1 long shallot
peeled and finely chopped
3 tbsp white wine vinegar
6 tbsp extra-virgin olive oil (preferably Greek)
½ tsp dried oregano
finely chopped to make 1 tbsp dill
a pinch sugar

Method

step 1
Roughly peel the cucumbers, removing most of the tough skins but leaving a few stripes. Cut into long 3mm-thin strips using a mandoline or sharp knife. Put in a sieve, sprinkle with the salt and sit over a bowl. Leave to 10 minutes to draw out some of the moisture. Meanwhile, put the shallot and vinegar for the dressing in a large bowl and leave to pickle slightly.
step 2
Put the olives on a board and bash with the side of a knife to expose the stones. Remove and discard them, then roughly tear the olives in half. Mash half the feta into the yogurt with the garlic and lemon zest using a fork, then season with salt and pepper. Add a squeeze of lemon juice.
step 3
Whisk the olive oil into the pickled shallots, then stir in the oregano and dill. Season and add a small pinch of sugar. Add the drained cucumbers and toss in the dressing to coat. Fold in the remaining feta and olives. Spoon the feta yogurt over a large platter and spoon over the cucumber and feta mixture. Drizzle with the remaining dressing to serve. This works well as a side for grilled fish such as trout or sea bass, lemon and oregano chicken skewers or charred lamb chops on the barbecue.