Recipe courtesy of Michael Voltaggio

Cucumber Salad with Sheep's Milk Feta and Lemon Oil

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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1/4 cup olive oil, plus additional for oiling the grill

2 red onions, sliced into thin rounds 

1 cup lemon juice 

1 cup sugar 

1 cup red wine vinegar 

6 English cucumbers, half peeled and half with skin on, cut into 3/4-inch rings

1/2 to 1/4 large seedless watermelon, cut into 1-inch cubes 

1 cup sheep's milk feta crumbled in brine 

Salt and freshly ground black pepper

1 bunch fresh dill 


  1. Preheat a grill for cooking over medium heat.
  2. Oil the grill grates. Grill the onion slices until charred, about 2 minutes per side, then place in a medium bowl.
  3. Place lemon juice, sugar and vinegar into a pot and bring to a boil. Pour the over the onions. Let cool until ready to serve.
  4. Toss the cucumbers, watermelon and pickled onions together and drizzle in some of the brine from the feta and some of the onion liquid to taste. Drizzle in olive oil and season with salt and pepper. Tear the dill and toss in. Add the feta crumbles last and toss one last time.
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