Chopped Cucumber and Feta Salad
Reprinted from the new book Health Nut: A Feel-Good Cookbook by Jess Damuck. Text copyright © 2024 by Jess Damuck. Photographs copyright © 2024 by Linda Pugliese. Published by Abrams.
Make this to go alongside your favorite protein, sandwich, burger, pasta, or truly anything. Throw in leftovers, canned tuna, or some crispy chickpeas. Everything gets tossed together—crunchy, herbaceous, fresh, salty, and bright.
This recipe, and others like it, can be found in the article “We’re in Love with These 1970s-Inspired Summer Salads.”
How to Make It
1
Prep the veggies: Finely dice 4 Persian cucumbers and add them to a big bowl. Chop 3 heads little gem lettuce and add to the bowl. Remove the pits from 1 cup green olives and chop them, then add to the bowl. Thinly slice the white and green parts of 4 green onions, chop the big handfuls of dill, mint, and parsley, and add them all to the bowl.
2
Assemble and serve: Crumble ½ cup feta into the salad bowl. Give everything a good toss. Add the juice of 1 lemon and a heavy glug of olive oil with a pinch of salt and pepper. Toss everything again and taste for seasoning.
Ingredients
4 Persian cucumbers
3 heads little gem lettuce or 1 romaine heart
1 cup (250 g) green olives, such as Cerignola
4 green onions
big handful fresh dill
big handful fresh mint leaves
big handful fresh parsley leaves
½ cup feta cheese
1 lemon
extra-virgin olive oil
kosher salt and freshly ground black pepper
Directions
1
Prep the veggies: Finely dice 4 Persian cucumbers and add them to a big bowl. Chop 3 heads little gem lettuce and add to the bowl. Remove the pits from 1 cup green olives and chop them, then add to the bowl. Thinly slice the white and green parts of 4 green onions, chop the big handfuls of dill, mint, and parsley, and add them all to the bowl.
2
Assemble and serve: Crumble ½ cup feta into the salad bowl. Give everything a good toss. Add the juice of 1 lemon and a heavy glug of olive oil with a pinch of salt and pepper. Toss everything again and taste for seasoning.
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