- 2 ridged cucumbers, trimmed
- 1 tsp sea salt flakes
- 50g kalamata olives
- 100g feta, finely crumbled
- 250g greek yogurt
- ½ a small clove garlic, crushed
- ½ lemon, zested and juiced
- 1 long shallot, peeled and finely chopped
- 3 tbsp white wine vinegar
- 6 tbsp extra-virgin olive oil (preferably Greek)
- ½ tsp dried oregano
- finely chopped to make 1 tbsp dill
- a pinch sugar
- Roughly peel the cucumbers, removing most of the tough skins but leaving a few stripes. Cut into long 3mm-thin strips using a mandoline or sharp knife.
- Put in a sieve, sprinkle with the salt and sit over a bowl. Leave to 10 minutes to draw out some of the moisture. Meanwhile, put the shallot and vinegar for the dressing in a large bowl and leave to pickle slightly.
- Put the olives on a board and bash with the side of a knife to expose the stones. Remove and discard them, then roughly tear the olives in half.
- Mash half the feta into the yogurt with the garlic and lemon zest using a fork, then season with salt and pepper. Add a squeeze of lemon juice.
- Whisk the olive oil into the pickled shallots, then stir in the oregano and dill. Season and add a small pinch of sugar. Add the drained cucumbers and toss in the dressing to coat. Fold in the remaining feta and olives. Spoon the feta yogurt over a large platter and spoon over the cucumber and feta mixture.
- Drizzle with the remaining dressing to serve. This works well as a side for grilled fish such as trout or sea bass, lemon and oregano chicken skewers or charred lamb chops on the barbecue.