Crunchy Cucumbers with Onion and Fresh Cheese
serves 4 (or more with melon) (The Heart of the Plate; 2013)
The author, Mollie Katzen, highly recommends the addition of diced cantaloupe or watermelon (the same amount and size of the cucumbers) added when you toss in the cheese along with thin strips of mint or basil. I will back her up on this, the addition of watermelon and mint was excellent! I’ve replaced the red onion in the original recipe with scallions and enjoyed it with crumbled feta.
¼ cup seasoned rice vinegar
Up to 2 tsp. sugar (optional)
about 6 scallions, white and green parts, sliced
3 – 4 smaller cucumbers, cut into ½ inch chunks
1 cup or more crumbled or diced fresh cheese (Mexican queso fresco, ricotta salata, manouri, or feta)
1. Pour the vinegar in a medium bowl. Add the sugar, if using, and stir until it dissolves. Add the onion and cucumber and stir to coat as you go. Cover and refrigerate for at least an hour.
2. Shortly before serving, gently toss in the cheese and melon or herbs if using. Season to taste with pepper and a little salt if needed.
Continue reading “Recipes”