Quick salads, they make my heart beat faster. Quick, tasty salads faster still. Salads with the creamy, beautiful feta from the local Afghan shop, that is almost a heart attack! Here is your 3 minute salad, plus one more minute to slice up the crusty bread or tear the tafftoon or Nan-i Afgani flatbreads into bits and set up your place under the tree outside for a perfect light lunch.
Cucumber, Feta, Mint and Dill Salad
120g, about 3/4 cup, feta, roughly crumbled (or chopped if it is smooth, uncrumbly feta)
4 Lebanese cucumbers, seeded and diced
1 small red onion, thinly sliced
1.5 Tblspn fresh dill, chopped
1 Tblspn dried mint
3 Tblspn olive oil
1.5 Tblspn lemon juice
Grind the dried mint to a powder in a spice grinder or using a mortar and pestle. Mix the oil and lemon juice to make a dressing. Put aside.
To the crumbled feta in a bowl, add the cucumbers, onion and dill. Pour the dressing over the salad, toss and enjoy.
recipe notes and alternatives
If you are using soft feta, it might turn into a salad with a spread-like consistency. Never worry! There is no rule that says salads should have separate components, and there are salads all over the world that are crumbly, semi-liquid (yoghurt based salads), pastey and any other texture that you can imagine. Go right ahead and dollop on that bread.
There are many different ingredients that you can add to feta for a beautiful salad or spread. Chopped green tomatoes, lemon pickle, chopped green or black olives, pistachios, pine nuts all go very well.