I made something similar when I created my Greek Nacho recipe, and ever since then I’ve wanted to have it as a stand-alone recipe because it was SO good!
You can peel or not peel your cucumber. I feel like not-peeled makes it a little too crunchy, but I love the dark green color in there, so I found for me- having it peeled half way like this worked perfectly so you get a little of both.
To de-seed a cucumber, simply cut it in half and run a spoon down the center of it, scraping out the seeds.
Chop everything and add it to the bowl.
Then you’ll make a quick dressing to flavor everything.
Toss the chopped vegetable mixture with the dressing and stir it all up. This can be eaten right away, but I think it’s best when it can sit and hang out in the fridge for at least 30 minutes (and up to several hours) before you eat it.
You’ll add some tangy, crumbly feta- but wait until just before you serve it. Otherwise it starts turning the liquid kind of milky and looks weird. You can stir it in gently, or simply sprinkle on top, but either way it adds the best tangy, salty kick.
Serve it along side a big bag of pita chips and dip, dip, dip.
