Cucumber Salad With Feta And Herbs

Diners familiar with the veggie-centric style of Duos indy co-owner Becky Hostetter know that this trailblazer can pull a multitude of flavors out of the simplest ingredients. No surprise that she shines brightest in the summer, even when it comes to just waxing poetic about one of its most underrated crops. “There is nothing tastier than a well-grown summer cucumber,” says Hostetter. “I prefer the English type, or those cute little precious Persian ones, because the traditional variety tends to have tough skin.”

August 2017Add a comment

Cucumber Salad With Feta and Herbs

Chef’s Recipe


2 pounds cucumbers

Salt and pepper
2 cloves garlic, crushed
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
4 ounces feta, crumbled
1 tablespoon dried sumac*
2 tablespoons chopped mint
2 tablespoons chopped parsley (preferably Italian)
Pinch of crushed red pepper
Pinch of dried oregano

1) Halve cucumbers lengthwise
and slice into half-inch pieces.

2) Place in a large bowl and season
generously with salt and pepper.

3) Add garlic, lemon juice, olive oil,
feta, and sumac, and toss to coat.
Taste and adjust seasoning.

4) Gently place your salad on a platter.
Just before serving, sprinkle
with mint, parsley, and crushed
red pepper, then toss in a pinch of
oregano. Serve with wedges of pita.

*Local Source:

Dried and powdered sumac, an indigenous Indiana plant with a bitter flavor, appears in many Middle Eastern dishes. Look for it in the spice aisle at Saraga International Grocery (3605 Commercial Dr., 317-388-9999; 2308 E. Stop 11 Rd., 317-300-0080;


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