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.
5 good quality, ripe tomatoes, cut into 2-3 mm dice
3 mini cucumbers (Turkish or Greek-style), cut into 2-3 mm dice
½ white onion, cut into 2-3 mm dice
30g flat-leaf parsley, chopped and stalks discarded
15g fresh mint, chopped and stalks discarded
25ml extra-virgin olive oil
25ml lemon juice
100g tahini sauce (see recipe below) or use shop-bought
CLASSIC TAHINI SAUCE
240g tahini
2 tsp lemon juice
½ garlic clove, crushed
Method
Drain the diced tomatoes in a sieve or colander, then combine with all the other salad ingredients in a mixing bowl with some sea salt and black pepper to taste.
To make your own tahini sauce, put the tahini in a mixing bowl and whisk in 200ml cold water, a third at a time.
When it has a smooth, creamy consistency, add the lemon juice, garlic and ¼ tsp of fine sea salt. (The sauce can be stored in the fridge, but starts to lose depth of flavour after a day.) Pile the salad into a bowl and serve with the tahini sauce drizzled on top.
Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander.
Rinse under cold running water and squeeze them tightly to remove water. Set aside.
In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well.
Basically, it’s a thinly sliced cucumber marinated in a dressing made of rice vinegar, soy sauce, salt, sugar and sprinkled with sesame seeds. It’s also important to squeeze all the water from cucumbers before mixing them with the dressing!
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2 teaspoons mayonnaise, optional for a creamier dressing
1/2 cup olive oil, grapeseed oil, or a mix
Directions
In a large bowl, toss cucumbers and strawberries together.
Divide among four plates, sprinkle with feta and pour 2 tablespoons of dressing over each salad and serve immediately!
Poppy Seed Salad Dressing
Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it’s okay if there is still some undissolved sugar). Peel the shallot and grate it on a Microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.
Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.
Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.
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Whisk together oil, vinegar, and mustard in a bowl. Season with salt and pepper. Add romaine, cucumbers, fennel and fronds, onion, chickpeas, parsley, and basil and toss to combine.
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Halve each cucumber lengthwise and, with side of chef’s knife, bash it slightly to crush, then cut each half into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes.
Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing and toss to combine, then toss with cilantro. Serve drizzled with chili oil if desired.
