A cooling escape, inspired by sun-soaked Mediterranean tables and reimagined for your summer cravings.
This Greek Cucumber Salad with a luscious whipped feta base is everything you want on a warm day crisp cucumbers, gently salted and chilled, layered over a light, airy feta cream that’s tangy, smooth, and deeply satisfying.
| Course | Salad |
| Servings | 2 persons |
| Preparation Time | 10 minutes |
| Cook Time | Nil |
Ingredients for the Greek cucumber salad with whipped Feta Base(1 cup=200 ml, 1 tbsp=15 ml) |
|
| ½ cup | Feta cheese |
| 3 – 4 tbsp | Greek yogurt |
| 3 – 4 tbsp | Olive oil |
| 1 No | Lemon juice |
| 3 Nos | Persian green cucumbers |
| 1 tsp | Zest of 1 lemon |
| 1 tsp | Roasted cumin powder |
| Garlic, minced | |
| 2 – 3 tbsp | Pine nuts, toasted |
| 1½ tbsp | Roasted sesame seeds (mixed) |
| 1 tsp | Red chilli flakes |
| Pepper to taste | |
| Salt to taste | |
| 3 – 4 tbsp | Fresh dill or mint leaves, finely chopped |
Instructions for the Greek cucumber salad with whipped Feta Base |
|
| 1. | For the whipped feta base – blitz together feta cheese, yoghurt, pepper, lemon zest, lemon juice, garlic and 1 tbsp dill. Blend until smooth, light and fluffy (taste and add salt as feta is salty). |
| 2. | Now, cut the cucumbers as shown in the reel. Toss with a little salt and leave in a colander for 10 minutes to drain out the excess liquid. |
| 3. | Now, in the cucumbers, add the sesame seeds, chilli flakes, olive oil, roasted cumin powder. Taste and season with salt. Chill for a few minutes. |
| 4. | Now add the chilled cucumber on to the whipped feta base. Garnish with toasted pine nuts and remaining dill or mint leaves. Serve chilled. |
