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.