Cucumber, lemon & a handful of herbs
A crisp little salad for the centre of the table, with plenty of herbs and a sharp lemon dressing.
Ingredients & method
A salad with a little bite
Use a firm cucumber and dry the herbs well. Water left on the leaves thins the dressing and collects in the bottom of the bowl. A vegetable peeler makes wide ribbons; a knife gives a more substantial crunch. Either works.
Make it yours
Dill gives a distinctly fresh flavour, while parsley is a gentler choice. Add a few radish slices or chopped celery if they are already in the fridge. If using cheese, check the label for milk allergens and salt content. Dress just before serving rather than leaving the salad to sit.
Method
- Wash and dry the cucumber and herbs. Cut the cucumber into ribbons or thin slices.
- Whisk the olive oil and lemon juice in a large bowl. Add a little black pepper.
- Toss through the cucumber and roughly chopped herbs. Add the optional feta and serve immediately.
