Ingredients
- 2 red onions, peeled and sliced 1/2-inch thick, crosswise
- Olive oil
- Salt and pepper
- 3 cucumbers, peeled, halved lengthwise and sliced 1/2-inch thick
- 3 tablespoons finely chopped fresh oregano
- 1/2 cup crumbled feta cheese
Directions
Preheat grill. Brush both sides of the onion slices with olive oil and season with salt and pepper to taste. Grill on each side for 2 to 3 minutes. Just to obtain grill marks and cook slightly. Remove from grill and coarsely chop. Combine onions in a medium bowl with cucumber, oregano and toss with the yogurt-mint dressing. Season with salt and pepper to taste. Sprinkle with feta cheese.
Yogurt-Mint Dressing:
- 1 cup plain yogurt, drained in fine sieve about 30 minutes
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, finely chopped
- 1/4 teaspoon cumin
- 1/4 cup mint chiffonade
- Salt and freshly ground pepper
Whisk all ingredients together in a medium bowl and season with salt and pepper, to taste. Serve immediately.
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By avidpixie_11427095
port charlotte, FL
on March 09, 2012
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I made the dressing into a dip, i didn't have plain yogurt so I used sour cream instead. My friend and I really enjoyed it - he said it tasted like a polish dipping sauce he had tried before.
By Supurna
Brooklyn, NY
on August 11, 2009
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I really enjoyed this dish--followed the recipe but also used Greek yogurt instead of straining the regular kind. It worked perfectly. Very tasty, we had it on the side with grilled lamb burgers, and it complemented the Greek theme perfectly.
By carriea278_11290796
Fort Collins, CO
on June 28, 2009
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This is a great salad to do to either compliment an indian-style main dish, or just if you want something different from a typical salad. Super easy to make, I served it to guests the first time I made it and they raved about it all night.
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