This past week, I went easy on the cooking since I only had to cook for two people. Because I had plenty of cucumbers in the refrigerator, I decided on a salad. We liked it so much, I’m including the recipe here. This makes quite a good bit of food, so keep that in mind when you think about making it. Most similar recipes call for English cucumbers, but I used the miniature ones I had on hand, and everything turned out just fine.

Ingredients

• 4 cups thinly sliced cucumbers, peeled if needed, about 2 English cucumbers 
• ½ large red onion, very thinly sliced
• 2 medium tomatoes, chopped or sliced
• 8 ounces feta, crumbled
• ¼ cup white wine vinegar
• 1 tablespoon honey
• 1 teaspoon sea salt
• 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
• Chopped fresh chives, optional, for garnish
• Freshly ground black pepper

Directions

1. Place cucumbers to a bowl, then add onion and tomatoes.
2. Whisk together vinegar, honey, and salt and pour over the vegetables, stirring to cover all veggies.
3. Add feta, dill, pepper, and anything else you might like.
4. Serve (and store in refrigerator).

Note that I also added some oregano and cayenne pepper to the salad. Plus, I sort of just eyeballed most measurements. You can’t really go wrong with this salad. If you make this ahead of time, I’d transfer to another bowl to serve, leaving any excess water behind.

Image of cucumbers by Lucie Rangel on Unsplash.com.