Ingredients:

  • 2 large English Cucumbers, sliced into half-moons (approx 450g)
  • 1/2 cup red onion, thinly sliced (75g)
  • 1 cup cherry tomatoes, halved (150g)
  • 3 tbsp fresh dill, chopped (15g)
  • 2 tbsp fresh parsley, chopped (8g)
  • 1 small clove garlic, minced
  • 6 oz feta cheese, crumbled (170g)
  • 1/4 cup plain Greek yogurt (60g)
  • 2 tbsp extra virgin olive oil (30ml)
  • 1 tbsp fresh lemon juice (15ml)
  • 1 tsp lemon zest (2g)
  • 1/2 tsp cracked black pepper (1g)
  • 1/2 tsp sea salt (3g)

Instructions:

  1. Place sliced cucumbers in a colander and toss with 1/2 tsp sea salt; let them sit for 15 minutes to draw out excess water.
  2. Rinse the cucumbers quickly under cold water to remove excess salt and pat dry with a paper towel.
  3. Add feta, Greek yogurt, olive oil, lemon juice, lemon zest, and minced garlic into a food processor.
  4. Blitz for 1-2 minutes until the mixture is smooth and velvety, adding water one teaspoon at a time if needed for consistency.
  5. In a large bowl, combine the drained cucumbers, sliced red onion, and halved cherry tomatoes.
  6. Pour the creamy feta dressing over the vegetables and fold in the fresh dill and parsley, tossing gently to coat.