Here is a recipe for what I came up with. It's quite tasty, quick to make, and looks beautiful. It would be great to bring to a potluck or to make ahead and eat as a snack. It refrigerates well for 2-3 days, and serves 8-10.
|Add avocado and feta right before serving, or leave it on the side for self-service.|
Cucumber Tomato Salad
1 English Cucumber, sliced thinly (about .75 lb or 340g)
1 container multi-colored grape tomatoes (1.5 lbs or 680g)
1/2 red onion, sliced thinly
1 bunch fresh dill
juice of 1/2 large lemon
2t Kosher salt or sea salt
Crumbled feta cheese
Place all ingredients into a large bowl as you go. Slice cucumber thinly using mandoline or sharp knife. Halve or quarter tomatoes, depending on size. Slice half a red onion thinly, then cut those slices in half. Chop fresh dill. Juice 1/2 a large lemon. Add salt and toss to coat. Tastes best with at least 30 minutes to let flavors develop.
Don't add avocado to the salad until it's time to serve it to avoid browning. Add feta at time of service as well so it doesn't break down in the lemon juice.
This makes a nice, light, mediterranean feeling dish that you can enjoy even on a diet! You can choose to leave off the feta if want it to be vegan, also.
|Single serving with avocado and feta|
For a Latin twist, replace dill with cilantro, lemon juice with juice of 1 lime, and feta with cotija cheese.