Cucumbers with Oregano, Feta and Pine Nuts

Cucumber Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 0 mins

With pale yellow skins, lemon cucumbers are less sharp than most other varieties. If you can't find them, English cucumbers will work fine.


1-- shallot, minced
1/4cup red wine vinegar
1/4cup extra-virgin olive oil
1/4teaspoon kosher salt
8-- small lemon cucumbers or 3 English cucumbers, peeled, seeded and sliced
3-- sprigs fresh oregano, stems removed
1/2cup crumbled feta cheese (about 2 ounces)
1/4cup pine nuts, toasted
1/4teaspoon Coarsely ground black pepper


  1. Combine shallot and vinegar in a small bowl. Let stand about 10 minutes. Add olive oil and salt, whisking well.
  2. Pour vinaigrette over cucumbers and toss well. Sprinkle with oregano, cheese and pine nuts. Season with black pepper.

Recipe adapted from Outstanding in the Field: A Farm to Table Cookbook by Jim Denevan with Marah Stets.

Nutritional Info *per serving

  • Calories 170
  • Glycemic Load 0
  • Fat 13g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 5mg
  • Sodium 190mg
  • Potassium 340mg
  • Carbohydrate 9g
  • Fiber 4g
  • Sugars 3g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 10%
  • Calcium 8%
  • Iron 6%