Fresh cucumber, feta cheese, and onion salad with toasted bread cubes and orange oil, mustard, and honey dressing

Ingredients for 4 servings:

• 1 cucumber(s)
• 1 sheep’s cheese
• 1 m.-sized onion(s)
• 4 tbsp oil (orange oil)
• 3 tsp honey, liquid
• 3 tsp mustard, medium hot
• Salt and pepper, white
• 1 slice(s) brown bread, index finger thick
• 2 tbsp oil (orange oil)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

The orange oil gives the salad a seductive touch as a counterpoint to the toasted bread cubes

Peel the cucumber and grate it into a bowl. Cut the feta cheese into small cubes, each 0.5 cm thick, or crumble it finely, so it’s not as large. I cut the feta cheese into two thin slices, then into strips and then into small cubes. Cut the onion into small cubes, similar in size to the feta cheese. For the dressing, mix the orange oil, mustard, and honey, season with salt and pepper, then pour over the salad and mix well. Finally, cut the bread into cubes, each 1 cm thick. Heat 2 tablespoons of orange oil in a pan, add the bread cubes, and toss them thoroughly in the oil. The bread cubes will almost completely absorb the oil, which is a good thing. Now finish toasting the bread cubes in the pan, but be careful that the oil doesn’t start to smoke or the bread cubes burn. It’s better to turn the heat down a bit. Always keep an eye on it and keep one hand on the pan handle. The first time, I was only briefly distracted, and the bread cubes turned black on one side! If you’re serving the salad in four serving bowls, sprinkle the bread cubes on top at the end. Otherwise, serve it in a bowl with the salad.