SaladMalia Howe

Greek Feta Cucumber Salad

SaladMalia Howe
Greek Feta Cucumber Salad

Every night I sit and stare at my computer for a bit, looking at the list of posts and recipes to share. And it stops there. Summer is wearing me out, kids. But, tonight I'm inspired enough to pound out a post or two (maybe). I've made lots and lots of diet missteps in the name of 'summer fun' lately, so much that I'm actually craving some vegetables and fresh, healthy things. I was happy to see that my friend, Jess, updated her own food blog recently--and this salad I'm about to share is straight from her. I whipped it up to serve alongside some Greek marinated chicken last night, and we (the hubs and I) just gobbled it all down. I made it again for lunch today. It is so easy and fast (provided you have the rice cooked--a great use for leftovers, I might add). and the flavors are just perfection for summer. This is the kind of thing I could eat ery day. And I just might.
Greek Cucumber Feta Salad

-adapted slightly from

  • 2 English cucumbers, peeled, and cut into 1" chunks (you could use regular cucumbers, but you'd need to scrape the seeds out)
  • 1 cup of cooked brown rice, cooled (just to be clear, you measure the 1 cup AFTER it's cooked)
  • 1/2 cup of feta cheese, crumbled
  • 1/2 cup finely chopped basil (this was my adaptation because I have basil coming out my ears, and was out of the cilantro it called for)
  • 1/2 cup finely chopped mint (if you need some, come on over. Also coming out my ears)
  • Juice of half a lemon
  • 1 1/2 T. extra virgin olive oil
  • salt and pepper to taste

Peel and cut up cucumbers into 1" chunks, and place in a bowl. Add the cooked and cooled rice, feta, chopped basil and mint, and stir to combine. Whisk the lemon juice and olive oil. Season with salt and pepper, and pour over the cucumber salad, and combine. Season with more salt and pepper if needed.