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Cucumber and Herb Salad with Crumbled Feta

From Fine Cooking, June/July 2012, via Uproot Farm

1-1/2 lb. cucumbers, halved lengthwise and seeded
1/2 cup thinly sliced red onion
2 Tbs. chopped fresh mint
2 Tbs. chopped fresh dill
2 Tbs. red wine vinegar
1 tsp. chopped fresh oregano
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
1/2 cup crumbled feta

Cut each seeded cucumber half in half lengthwise again, then cut the quartered cucumbers crosswise into 1/2-inch chunks. In a large bowl, toss the cucumbers with the onion, mint, dill, vinegar, and oregano. Season with salt and pepper to taste, drizzle with the olive oil and toss again. Sprinkle the feta over the top and serve.