Cucumber, Dill & Nectarine Salad with Goat Feta


It is officially spring! Magnolias are flowering here in Toronto, the grass is lush and green, and my winter coat and I have taken a seasonal hiatus from each other. And with such a change, it is also time for a slow shift to occur from warming foods whose preparation involves crockpots and copious amounts of butter - to more fresh, raw dishes. Join me in welcoming once again a variety of colours, textures, and flavours into our collective kitchens! - Starting with this light and quick salad.



PS. Nectarines are da bomb! 

TIME: 10 min

YIELD: serves 4-5


4 cups chopped farmers cucumbers (approx 2 med cucumbers) 

3 cups chopped organic nectarines (approx 3 nectarines) 

1/2 cup chopped organic fresh dill  (approx handful)

1/2 cup crumbled goat feta

1/2-3/4 tsp ground ginger (to taste) 

2 tsbp quality olive oil (I love this one)  


1. Rinse and chop cucumbers, nectarines, and dill. Place into a large serving bowl, and mix.

2. Add ginger, and crumbled goat feta. Mix a bit but not so much as so soften the cheese.

3. Add olive oil, again mix a bit. 

4. Serve in pretty bowls!