COOL CUCUMBER SALAD WITH FETA AND WALNUTS
By Brenda Storch, Messianic Rebbetzin of The Tabernacle
t’s the perfect summer salad — cool and refreshing with zesty herbs
INGREDIENTS
5-7 small Persian cucumbers, sliced into matchstick pieces
½ cup crumbled feta
½ cup (handful) fresh dill, chopped
½ cup (handful) fresh parsley, chopped
1/3 cup currants or golden raisins
1 tablespoon good olive oil
Juice and zest of 1 lemon
1 tablespoon ground sumac
Sea salt and freshly ground black pepper to taste
½ cup toasted walnuts, broken
PREPARATION
Gently throw sliced cucumbers, herbs, currants/raisins and feta into a bowl. Mix olive oil, lemon juice and zest, sumac, salt and pepper in separate vessel. Pour oil mixture over the salad and gently toss. Top with walnuts and serve immediately or place in the fridge and serve chilled later or the next day.
