Are you grilling up some juicy, marinated chicken breasts for supper this eve? Try this salad as a tasty and refreshing side dish that’s even better the next day. Sometimes I add a diced sweet red pepper for extra crunch and color.
**This recipe was brought to you as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning, February 2015. As a notable way to feature unique Kansas products, goods, and/or services, From the Land of the Kansas member businesses are showcased in Chef Alli’s Farm Fresh Kitchen the second and fourth Thursday morns each month at 6:40 a.m. Hope you can join us soon!
3 cucumbers, unpeeled and very thinly sliced
2 garlic cloves, crushed
1 jalapeno, seeds and membranes removed, minced
2 Tbs. chopped 4 Star Hydroponics oregano leaves
Zest of 2 lemons
Juice 1 of lemon
1/4 cup good olive oil
1 cup feta crumbles
1 cup 4 Star Hydroponics arugula, rough chop, if desired
In a large glass bowl, toss cucumbers with kosher salt.
In a small bowl, combine garlic, jalapeno, oregano, pinch of salt, lemon zest, lemon juice and olive oil; whisk well.
Drain cucumbers if they have released any juices into bowl, then add arugula (if desired) and toss with prepared dressing; top with feta.
Now You’re Cookin’,
Looking for another tasty side dish salad? Try this Apple and Celery Root Slaw with Watercress!