March 27, 2022 by Arden Montgomery

Spiced Cucumber, Feta + Fresh Herb Salad

I love this salad because it is an easy, refreshing and satisfying dish as is, but it also makes for a great base recipe that responds well to little tweaks or last minute additions like white beans or arugula.

Here I’ve opted for yogurt, swapped the lemon for lime and added sliced serrano chilis and chunks of avocado. It was delish!

Pair this dish with a Team Argaux favorite: 2020 Hirsch ‘Hirschvergnugen’ Gruner Veltliner. This aromatic and deliciously thirst-quenching wine quite literally smells like a spring day. Light and smooth on the palate, the wine finishes with a long and refreshing finish. This is Margaux’s (co-founder) go-to with sushi. It also pairs well with Thai food and anything with a little spice.

Ingredients:

  • 6 Persian cucumbers sliced horizontally into 1 inch chunks
  • 1 teaspoon kosher salt
  • 4 tablespoons Ottomani EVOO
  • 1 TSP ground coriander
  • ½ TSP cumin
  • 1 TSP red pepper flakes
  • 3 scallions, trimmed and thinly sliced
  • 1 tablespoon apple cider vinegar
  • ¼ cup chopped mint, parsley, and dill
  • ¾ cup full-fat greek yogurt
  • 1 lemon
  • ¼ cup pine nuts
  • Feta Cheese
  1. Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.

  2. In a small pot, heat 3 tablespoons of the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.

  3. In a medium bowl, toss the salted cucumber pieces with the scallions, apple cider vinegar and 1 tablespoon of the herbs and spiced oil. Allow to marinate in the refrigerator for 15 to 30 minutes while you prepare the yogurt.

  4. In a small bowl, combine the yogurt, 1 tablespoon of olive oil, the rest of the herbs (leave a little for garnish), lemon zest and juice. Stir to incorporate, and season to taste with salt and pepper.

  5. Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt.

  6. Top with the feta cheese, remaining chopped herbs, pine nuts and drizzle with a little more EVOO. Sprinkle with some flaky sea salt and fresh ground pepper for good measure. Serve and enjoy!

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