Cucumbers with Oregano, Feta and Pine Nuts
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 6 servings
- Prep: 5 mins
- Cook: 0 mins
With pale yellow skins, lemon cucumbers are less sharp than most other varieties. If you can't find them, English cucumbers will work fine.
Ingredients
- 1-- shallot, minced
- 1/4cup red wine vinegar
- 1/4cup extra-virgin olive oil
- 1/4teaspoon kosher salt
- 8-- small lemon cucumbers or 3 English cucumbers, peeled, seeded and sliced
- 3-- sprigs fresh oregano, stems removed
- 1/2cup crumbled feta cheese (about 2 ounces)
- 1/4cup pine nuts, toasted
- 1/4teaspoon Coarsely ground black pepper
Instructions
- Combine shallot and vinegar in a small bowl. Let stand about 10 minutes. Add olive oil and salt, whisking well.
- Pour vinaigrette over cucumbers and toss well. Sprinkle with oregano, cheese and pine nuts. Season with black pepper.
Recipe adapted from Outstanding in the Field: A Farm to Table Cookbook by Jim Denevan with Marah Stets.
Nutritional Info *per serving
- Calories 170
- Glycemic Load 0
- Fat 13g
- Saturated Fat 2.5g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 7g
- Cholesterol 5mg
- Sodium 190mg
- Potassium 340mg
- Carbohydrate 9g
- Fiber 4g
- Sugars 3g
- Protein 3g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 10%
- Calcium 8%
- Iron 6%