Pan del Campo with Cheese and Greens
Cucumbers with Oregano, Feta and Pine Nuts
Crisp, crunchy and light, this cool cucumber salad recipe is a welcome side at meals following warm spring days spent in the backyard.
5
6 servings
With pale yellow skins, lemon cucumbers are less sharp than most other varieties. If you can’t find them, English cucumbers will work fine.
Ingredients
-
1 shallot, minced
-
1/4 cup red wine vinegar
-
1/4 cup extra-virgin olive oil
-
1/4 teaspoon kosher salt
-
8 small lemon cucumbers or 3 English cucumbers, peeled, seeded and sliced
-
3 sprigs fresh oregano, stems removed
-
1/2 cup crumbled feta cheese (about 2 ounces)
-
1/4 cup pine nuts, toasted
-
1/4 teaspoon Coarsely ground black pepper
Instructions
- Combine shallot and vinegar in a small bowl. Let stand about 10 minutes. Add olive oil and salt, whisking well.
- Pour vinaigrette over cucumbers and toss well. Sprinkle with oregano, cheese and pine nuts. Season with black pepper.
Recipe adapted from Outstanding in the Field: A Farm to Table Cookbook by Jim Denevan with Marah Stets.
Nutritional Info (per serving)
- Calories 170
- Fat 13g
- Saturated Fat 2.5g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 7g
- Cholesterol 5mg
- Sodium 190mg
- Potassium 340mg
- Carbohydrates 9g
- Fiber 4g
- Sugars 3g
- Protein 3g
Comments
Around the Web
Facebook Community
Most Popular
