This recipe is from a dear friend, Brad Thomas. It is a great appetizer for any occasion. It’s so good even the kids will beg more. Typically for a smaller gathering we’ll half the recipe below.
Serving Size: 8 – 10
- 1 large seedless, English cucumber
- 2-3 T, fresh minced dill fronds
- 6-8 green onions, diced
- 1 large clove of garlic, chopped
- Pink peppercorns, for color
- Olive oil
- ¾ pound of Greek Feta
- 1 lemon
- Salt and pepper
Cut the cucumber into long strips and dice into ¼” pieces. Place in a medium mixing bowl. Add the dill, green onions and garlic. Toss with olive oil until saturated. Add the juice from 1 lemon and about 1 tsp. of lemon zest. Add the peppercorns. Add salt and pepper to taste. Slice the feta and arrange in a layer on a platter. Pour the cucumber mix over the top of the feta.
Serve with sliced baguette or toasted pita triangles.