YIELD 6 servings
1 shallot, minced
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
8 small lemon cucumbers or 3 English cucumbers, peeled, seeded and sliced
3 sprigs fresh oregano, stems removed
1/2 cup crumbled feta cheese (about 2 ounces)
1/4 cup pine nuts, toasted
1/4 teaspoon Coarsely ground black pepper
1. Combine shallot and vinegar in a small bowl. Let stand about 10 minutes. Add olive oil and salt, whisking well.
2. Pour vinaigrette over cucumbers and toss well. Sprinkle with oregano, cheese and pine nuts. Season with black pepper.
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