3-4 cucumbers, peeled and sliced
2 garlic cloves
1/2 cup laban (or yogurt)
1 heaping Tablespoon feta
1 heaping Tablespoon Labneh (or sour cream)
1 teaspoon Apple Cider Vinegar
1/2 teaspoon salt
1 handful fresh dill
Wash and slice cucumbers and place in a food container with a lid. Blend all ingredients and add salt to taste (it should be pretty salty and thick) Pour over cucumbers and shake.
Refrigerate at least 1 hour prior to serving.
Hi everyone. It’s really hot here. So, I’m making this cucumber feta dill salad. So, I start with three or four cucumbers sliced up. Two cloves of garlic. And then I do about a half a cup of laban. You could just use Greek yogurt. And then I go in with about a big tablespoon of feta, soft feta. You could use any grocery store feta. And I use labna, a big scoop of lena. You could use cottage cheese or sour cream. Then I go in with about a half a teaspoon of salt, a big handful of dill. I’m using my hand blender here. You could use a regular blender. And I like to add a little bit of vinegar cuz I like it a little bit sour. And pour it over the cucumbers. I give it a good shake. It should taste pretty salty before you put it on the cucumbers because they give off quite a bit of water when they sit in the fridge. Put it in the fridge for an hour at least or overnight and open it up, eat the whole thing the next day. I do this almost every day. It’s so good.