Cucumber and Feta Salad

adapted from David Lebovitz

1 large English cucumber, peeled, seeded and diced

Kosher salt

8 oz feta cheese

1/4 cup olive oil

2-3 Tbsp fresh squeezed lemon juice

1 Tbsp water

Fresh ground pepper, to taste

1/2 red onion, peeled, finely diced

1 Tbsp chopped dill

1 Tbsp chopped parsley

1 Tbsp chopped mint

In a colander, mix the cucumber with a light sprinkle of salt.  Allow it to drain 30 minutes to an hour. Shake the colander and/or lightly squeeze the mixture a few times.

Crumble the feta into a medium-size bowl and mash it together with the olive oil, lemon juice, water, and a few twists of fresh ground pepper.

Add the cucumbers, onion, and herbs to the feta mixture and stir.  Taste and add additional salt, if desired.

NOTE:  This mixture may be served as a topping for Moroccan Spiced Chicken Skewers or served as a appetizer with crackers or with soft or toasted pita triangles.