Photo by: Kriste Lerberg
Serves 6
- 6-7 small cucumbers
- 8 oz. tomatillos (tomatoes, or a combination of both), chopped small
- 1/2 bunch of chives, minced
- 6 oz feta cheese, crumbled
- 2 teaspoons freshly dried oregano
- .25 oz fresh basil, minced
- .25 oz fresh shiso, minced
- .5 oz garden sorrel, stems removed and finely chopped
- 2 tablespoon extra-virgin olive oil
- 1-1.5 cups, thick Greek yogurt
Instructions
- Peel the skin from the cucumbers (optional).
- Remove the bitter ends of the cucumbers.
- Cut cucumbers in half lengthwise, then remove seeds using a small spoon. Pat dry with a towel. Set aside.
- In a medium bowl, mix in chopped tomatillos, chives, oregano, basil, sorrel, shiso and crumbled feta cheese. Season with olive oil, salt and pepper to taste.
- Baste the inside of each cucumber boat with a thick layer Greek yogurt; This is your glue!
- Then spoon the salad mixture into the boats and serve.
Adapted from https://www.thepetitecook.com/
8/12/2024