Cucumber and Yogurt Salad with Feta and Dill

Ingredients

• 2 long European-style cucumbers
• 3/4 cup finely chopped fresh dill leaves
• 1/2 cup fat-free Greek yogurt
• 1/2 cup crumbled feta cheese
• Salt to taste
• Fresh ground black pepper to taste

Directions

1. Trim the ends from the cucumbers, then peel away strips of the skin so you still have narrow green stripes showing. If you’re using regular supermarket cucumbers with waxed skins instead of European cucumbers, you may want to remove the peel entirely.
2. Slice each cucumber in half lengthwise, cut each half lengthwise into thirds, and then slice crosswise. You’re looking for bite-sized pieces, no more than an inch wide. Put the cucumbers in a plastic bowl.
3. Rinse the fresh dill and dry it well, then pull the delicate leafy stems away from the thicker main stems. Throw out the thick stems, finely chop the thin stems and leaves, and add the dill to the cucumbers. Stir everything together.
4. Add the yogurt to the cucumber and dill mixture, and stir until the cucumber pieces are coated.
5. Carefully fold in the feta, keeping a light hand so it doesn’t get over-mixed. Add salt to taste (I used Vege-Sal) and fresh ground black pepper, then serve immediately.