I spent the better part of today chopping, digging and pruning herbs that have gotten away from me because now I’m more interested in blogging than doing anything else.
Rosemary, oregano, thyme, sage, chives and mint are darned near perennials here in the South. It’s always possible to find a usable sprig of the aforementioned if the winter is not too bad. When the weather warms up, they start to go a little crazy and can get away from you.
And let me just say this: You should only plant mint if you really mean it. It spreads like wildfire and there’s a reason mint juleps are so popular in the South in the spring!
It was tough chopping and pruning back what one sometimes has to pay $3 for at the market for a tiny sprig in the winter. However, I kept in mind that I was doing it for their (and my) own good. If you let herbs flower and go to seed, Sayonara baby. Keep them trimmed and you’ll have full-flavored herbalicious goodness all season long!
As I was chopping away at all the herbs, the mint especially broke my heart and I was determined to do something with it besides fuel our compost pile.
Hence, this Cucumber Tomato and Red Onion Salad with Yogurt Mint Dressing and Feta Cheese was born.
Greek tzatziki sauce with cucumber, mint and yogurt is one of my favorites for numerous uses like sandwiches and dips. Love me some Greek yogurt and always have it on hand, so why not add tomatoes, red onion, feta cheese and make it a salad?
Taa daa! Going to be making this salad A LOT this summer! This salad is the only thing grilled meats, poultry and fish needs on the side. Only thing is, it doesn’t hold well. The cucumbers, tomatoes and yogurt begin to weep and separate after about 30 minutes. Get things chopped, mix up the dressing and then combine just before serving.
1 large English cucumber, quartered lengthwise, seeded and sliced into 1/2-inch pieces
3 medium tomatoes, seeded and chopped
1/2 red onion, chopped
3/4 cup Greek yogurt, fat-free, low-fat or regular
2 large cloves garlic
1/2 large lemon, juiced
1/2 cup mint leaves, loosely packed plus more sliced leaves for garnish
salt and freshly ground black pepper, to taste
1/2 cup crumbled feta cheese
Combine chopped cucumber, tomatoes and red onion in a bowl. Set aside.
Combine yogurt, garlic, lemon, mint, and salt and black pepper in a mini food processor or blender. Process until smooth.
Pour over vegetables, add feta cheese and toss.
Garnish with thinly sliced mint leaves and serve immediatly.
TO MAKE AHEAD: Chop vegetables and make dressing up to an hour ahead; refrigerate. Just before serving, combine and serve immediately.