Week 18 and oh my, this baby is now 5.5 inches long! And 6.5 ounces! The mighty cucumber takes the stage now. I prefer those Persian cucumbers to the English variety as the skin is thinner/less tough and none of those pesky seeds. You could always use the English ones and stripe up the skin with a peeler and then remove the seeds before chopping it up. I decided to make this spin on a Greek-ish salad, but heavy on the cucumber. It’s so good with a yum protein in the summer. Refreshing and light I could eat this daily as a full meal!
3/4 cup full fat yogurt (low fat or fat free greek strained yogurt is great too)
2 garlic cloves, finely grated
Kosher Salt
Black pepper
Lemon squeeze plus zest
2 pounds cucumbers-Persian or mini seedless
1 ½ pounds ripe cherry tomatoes
8 ounces feta, crumbled
1 cup Kalamata olives, pitted and halved
Mix the yogurt with the grated garlic. Cut the cucumbers in half, then quarter and half again. Chop into 1 inch(ish) squares. Slice the cherry tomatoes in half. Toss with 1 and ½ teaspoons salt. Set in a colander to drain. Add the feta to the yogurt and mash with a fork until a chunky paste forms. Squeeze in some lemon juice and zest of the lemon. Stir in the cucumbers, tomatoes, and olives. Taste and season with salt and pepper if you like to your taste.
