Cucumber Feta Salsa is one of my all-time favorite warm weather appetizers. Less of a recipe, more of a formula of ingredients that meld together into something delicious, Cucumber Feta Salsa hits all the right flavor notes for me. Cool, crunchy cucumber, salty feta cheese, a splash of lemon, a touch of heat from the red onion, and the brightness of dill.
Pile it all on top of a pita chip, and watch it disappear.
I also think this also works well as a topping for grilled chicken or as a side dish with grilled salmon. And let’s be honest, sometimes this can stand in for dinner in a pinch. Pour a glass of rosè and nibble to your heart’s content. Who needs a main course?
Cucumber Feta Salsa
yield: around 3 cups
- 1 English cucumber, seeded and diced
- 1/2 cup diced red onion
- 1 cup crumbled feta cheese
- 1 bunch fresh dill, roughly chopped
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon black pepper
- Stir together all the ingredients. If you like more heat, add more red onion. Serve immediately.
If you make this in advance, the salt in the feta cheese will draw out moisture from the cucumbers. This is not a big deal. Drain off the liquid and carry on!
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