You'll want to eat this cool, crisp summer salad with cucumbers, feta, and toasted bread crumbs every night. The crunch of the cucumbers is punctuated by creamy, briny bites of feta, and the lightly salted toasty bread crumbs are like the icing on the cake. It was inspired by a cucumber salad we tried at Ten Tables in Provincetown -- one I couldn't wait to re-create at home.
The salad is best when made with cucumbers from a garden or farmers' market so they don't need to be peeled. Scooping out the cucumber seeds keeps the salad from getting messy and soggy. What follows is more of a guide for making this salad rather than a recipe with exact measurements, so you can tailor it to your tastes and the number of people you're serving. For four servings, I used 1 1/2 very large garden cucumbers.
Cucumber Salad With Feta And Toasted Bread Crumbs
This salad is full of crisp, crunchy cucumbers, salty feta, and toasty bread crumbs.
Prep Time: 15 minutes
Cook time: 5 minutes
Yield: As much as you want
Extra-virgin olive oil
Fresh bread crumbs
Salt and pepper
Halve cucumbers lengthwise and remove seeds. (It's easiest to scoop them out with a spoon.) Slice de-seeded cucumbers about 1/4-inch thick. Layer cucumber slices on serving platter and drizzle with olive oil.
Cut feta in small cubes and scatter on top of cucumber slices. Set platter aside.
In small pan, toss bread crumbs with a little olive oil and salt and pepper to taste. Toast over medium heat until bread crumbs are golden brown. Sprinkle bread crumbs over salad. (It's a good idea to make extra bread crumbs and serve them on the side as well.)
Do you have a favorite simple summer salad?