Cucumber Salad with Sheep's Milk Feta and Lemon Oil
by Charlie McCarthy, Sr.
Cookware
- medium bowl
Ingredients
- 2 red onion
- 1 cups lemon juice
- 1 cups sugar
- 1 cups red wine vinegar
- 6 cucumbers
- 1/2 watermelon
- pickled onions
- 1 cups feta cheese
- olive oil
- salt
- pepper
- 1 bunches dill
Instructions
Step 1
Preheat a grill for cooking over medium heat
Step 2
Oil the grill grates. Grill the red onion (sliced) until charred, about 2 minutes per side, then place in a medium bowl.
Step 3
Place lemon juice, sugar, and red wine vinegar into a pot and bring to a boil. Pour over the onions. Let cool until ready to serve.
Step 4
Toss the cucumbers, watermelon, and pickled onions together and drizzle in some of the brine from the feta cheese and some of the onion liquid to taste. Drizzle in olive oil and season with salt and pepper. Tear the dill and toss in. Add the feta crumbles last and toss one last time.