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Dinner & A Book

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The Moment of Lift

Aired on March 07, 2020

Cucumber and Feta Salad with Fennel & Mint Recipe


  • 2 large cucumbers, quartered and sliced 1/4 in. thick
  • 2 tsp. salt
  • 4 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 9 oz feta cheese, cut into large cubes
  • 8 scallions, sliced diagonally
  • 4 tbsp chopped fennel fronds, plus a few fronds extra, to garnish
  • 4 tbsp chopped fresh mint, plus a few sprigs extra, to garnish
  • Salt and freshly ground pepper


  1. Place the sliced cucumber in a colander, sprinkle it with the salt and leave for 30 minutes to extract some of the juices.
  2. Meanwhile, in a small bowl, make a dressing with the olive oil and lemon juice, adding salt and pepper to taste.
  3. Pat the cucumber dry with paper towels.
  4. In a salad bowl, mix together the cucumber, feta cheese, scallions, chopped fennel and mint.
  5. Add the dressing, toss, then taste and adjust the seasoning as necessary.
  6. Garnish with the fennel fronds and mint sprigs and serve.

Serves 6

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