As part of my Surviving Summer series, I’ll be posting some amazing summer recipes over the next month and given my absolute love of salads, I thought I’d start with this absolutely gorgeous salad for one.
This has been my go-to favourite salad for years, in fact, the photo below is from the first time I blogged it on my old blog, about five years ago! You can see my photography has not improved!
I can’t actually remember the story behind this salad, and I usually have a story behind all my recipes. It’s been in my repertoire for so long that its origin in my life is lost.
I think the fact that this salad is so simple, yet so tasty, is why it’s my hands-down favourite. Sure, you have to soak the cucumber for a bit and then drain it, but this is to enhance the flavour and make it super tangy so is completely worth it.
It’s also incredibly healthy and won’t leave you feeling heavy or bloated which some salads can do. Just because something is called a salad, doesn’t mean it’s low in carbs, calories or fats!
When preparing the cucumber for this, so we don’t get a soggy salad, don’t skip the draining part no matter how much you want to! Also, I use my veg peeler to creater super thin slices of cucumber, although using your food processor will be just as good!
Please note, this salad serves one but can easily be doubled (etc) to serve more.
What Will I Need?
1 cucumber, thinly sliced
50g feta, crumbled
1 tbsp white wine vinegar
½ tsp salt
- Toss cucumber, white wine venagr and salt together and allow to marinate for 10 minutes.
- Drain cucumber in a sieve for 30 minutes, or until majority of liquid has drained out.
- Toss drained cucumber through feta, and serve.
Don’t forget there’s more Surviving Summer series! Just click on the image below.