This is just wonderful. I served it at one of my chile classes and got numerous recipe requests. This is the kind of dish I’d serve to company. And it’s very easy to make.
When I serve dishes like this to a class, I always make 3 separate versions: with mild chiles, medium chiles, and hot. Then I ask the class to vote. The hot chiles got top rating for this dish.
Cucumber Feta Salad
Prep time
Total time
An elegant spicy cool salad full of complementary flavors
Author: Anita Edge
Recipe type: Salad
Serves: 6
Ingredients
- ¼ cup rice wine vinegar
- ¼ cup olive oil
- ¼ tsp mustard
- ½ tsp salt
- 1 clove garlic, pressed
- 2 cups peeled, quartered, & sliced cucumbers
- 1 cup thinly sliced onion, cut in 2 inch strips
- ½ cup diced green chiles (med. hot to hot)
- ⅔ cup crumbled feta cheese
- 1 cup diced fresh tomato
- 1 avocado, diced
- optional: ½ cup chopped cilantro
Instructions
- Place first 5 ingredients in a jar or covered container. Cover, shake to blend, then set aside.
- Let cucumber slices sit for about an hour; then drain off excess liquid.
- Combine cucumbers, onion, tomatoes, feta, green chiles, and avocado in a large serving bowl and stir to mix evenly. Add cilantro if desired.
- Pour the dressing over the cucumber mixture and blend well.
- To serve, garnish with feta crumbles and cilantro.
- This dish will keep 4 to 5 days in the refrigerator.
Leave a Reply