Tuesday, 19 August 2008
Cucumber & Feta Dip
I've mentioned several other food bloggers on here, I think, many of them I admire and enjoy reading and seeing what they're up to. David Lebovitz is an amazing blogger, writer and chef who lives in Paris and keeps me regularly entertained with all sorts of interesting recipes and tales. A recipe he recently blogged about caught my eye, I printed it out and made it the next day for a big family lunch to celebrate my sister being in Adelaide for the weekend.
Now, David mentions how fantastic the cucumber & feta dip below is, and I was expecting a lot as all the ingredient are up there in my favourites list but you should have seen everyone wolf this dip down! It was sensational. I will be making this again and again!
I served Joanne Weir's cucumber and feta dip with triangles of pita bread brushed with olive oil and paprika and crisped them under the grill for a few minutes.
1 large cucumber, peeled, seeded and diced into pea-sized pieces
8 ounces (225g) feta cheese (see Note)
1/4 cup (60ml) olive oil
2-3 tablespoons freshly-squeezed lemon juice
1 tablespoon water
freshly ground black pepper
1 small red onion, peeled and finely-diced
1 tablespoon (each) chopped fresh mint, parsley and fresh dill
Place the cucumber pieces in a colander, mix with a light sprinkling salt, and let drain 30 minutes to an hour, shaking the colander from time to time.
Crumble the feta into a bowl and mash together with the olive oil, lemon juice, water, and a few turns of black pepper.
Mix in the cucumbers, onions, and herbs. Taste, and add more salt if desired.