Name: Mediterranean Cucumber Salad
Ingredients: 500g / 1 lb Lebanese cucumbers, ~3 medium, sliced in 3-4mm / 1/8″ thick (US: Persian cucumbers, mini cucumbers in the UK) – Note 1; 1/4 red onion, finely sliced; 1/4 cup roughly chopped fresh dill (Note 2 if you don’t have); 1/4 cup roughly chopped fresh mint (Note 2 if you don’t have); 1/3 cup (50g) crumbled Greek feta (Note 3); 1 tbsp fresh lemon juice (substitute white or red wine vinegar, or apple cider vinegar); 3 tbsp extra virgin olive oil; 1 small garlic clove, crushed using garlic press or finely grated using microplane; 1/4 heaped tsp cooking salt / kosher salt; 1/8 tsp black pepper

Ingredients

500g / 1 lb Lebanese cucumbers, ~3 medium, sliced in 3-4mm / 1/8″ thick (US: Persian cucumbers, mini cucumbers in the UK) – Note 1
1/4 red onion, finely sliced
1/4 cup roughly chopped fresh dill (Note 2 if you don’t have)
1/4 cup roughly chopped fresh mint (Note 2 if you don’t have)
1/3 cup (50g) crumbled Greek feta (Note 3)
1 tbsp fresh lemon juice (substitute white or red wine vinegar, or apple cider vinegar)
3 tbsp extra virgin olive oil
1 small garlic clove, crushed using garlic press or finely grated using microplane
1/4 heaped tsp cooking salt / kosher salt
1/8 tsp black pepper

Steps

Dressing – Shake the ingredients in a jar until well combined (or whisk in a bowl). Set aside to let the flavours meld while you chop.
Toss – Put the cucumbers, herbs, onion and most of the feta in a bowl (reserve a bit for topping). Add dressing and toss.
Serve – Pour into a serving bowl. Top with remaining feta and serve straight away, though it keeps well for an hour, and I still enjoy it the next day (it becomes semi-pickled).