2 mini cucumbers (seeded) or half an English (seedless) cucumber, cut into ¼-inch cubes (unpeeled)
½ cup semi-dried cherry tomatoes packed in oil, such as Isola brand, drained
½ cup cured pitted black olives, coarsely chopped
- This drone footage of inside Bertha’s tunnel is like something out of ‘Star Wars’
- Seattle City Council kills sale of street for Sodo arena; Sonics fans despair
- School board rebukes Bellevue football program; possible two-year ban for coach Butch Goncharoff
- Man killed by car pulling out of Seattle parking garage
- Ted Cruz ends his bid for Republican presidential nomination
Most Read Stories
¼ cup minced red onion
1 teaspoon minced preserved lemon (optional)
1 teaspoon dried Greek oregano
1 tablespoon fresh lemon juice
2 tablespoons Greek olive oil, plus more for drizzling
One 3-ounce piece feta cheese, cut into ½-inch cubes
1 cup homemade or store-bought labneh
Warm pita triangles or pita chips, for serving
1. Combine the cucumbers, tomatoes, olives, onion, preserved lemon, if using, the oregano, lemon juice, the 2 tablespoons of oil and the feta cheese in a medium bowl.
2. Spread ¼ cup of labneh on each plate, then spoon the salsa over it. Drizzle with oil and serve with pita bread or chips.
Notes: To dry fresh cherry tomatoes, cut each one in half, spread them on a lined baking sheet, season them with salt and bake at 200 degrees for 30 to 40 minutes.
To make labneh, place Greek-style yogurt in a cheesecloth-lined strainer and let it drain at room temperature for eight hours.
Nutritional information per serving: 220 calories, 7 g protein, 12 g carbohydrates, 17 g fat, 5 g saturated fat, 20 mg cholesterol, 500 mg sodium, 2 g dietary fiber, 6 g sugar
Adapted by The Washington Post from food writer, former chef and cookbook author David Hagedorn.