Cucumber – olive – salad with spring onions and feta

Ingredients for 4 servings:

• 1 cucumber(s)
• 50 g green olives without stones
• 50 g black olives without stones
• 2 spring onions
• 150 g feta cheese
• 100 g yogurt
• 1 tbsp dill, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp thyme
• 1 some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Peel and wash the cucumber, and halve it lengthwise. Remove the seeds with a teaspoon and finely dice the cucumber. Toss the cucumber with a teaspoon of salt and let it soak in water for about 10 minutes in a sieve. Finely chop the olives. Peel and wash the spring onions, then finely slice them into rings, including the green parts. For the dressing, mix the yogurt with lemon juice, salt, and pepper in a large bowl, then whisk in the olive oil. Finally, add the thyme. Gently mix the drained cucumber cubes, olives, spring onions, crumbled feta, and dill with the dressing. Season the salad with salt and pepper, then refrigerate for at least 2 hours. Serve with white bread or flatbread. If you like it a bit spicier, slice a mild chili pepper (pickled) into rings and add it. Or even a red bell pepper.