Salted cucumber feta dip
Serves: 6

Recipe photograph by Tara Fisher
Salted cucumber feta dip
Recipe by Anna Glover
Serve this cooling cucumber dip with flatbreads, pitta or crudités for a tasty vegetarian starter or side
Serves: 6
See more recipes
Nutritional information (per serving)
Calories
148Kcal
Fat
12gr
Saturates
6gr
Carbs
3gr
Sugars
3gr
Fibre
0gr
Protein
5gr
Salt
3gr

Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes

Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 large cucumber
- 1 tbsp sea salt flakes
- ½ small garlic clove, grated
- 300g Greek yogurt
- ½ x 200g pack vegetarian feta, crumbled
- 2 tbsp extra-virgin olive oil
Step by step
Get ahead
Keeps for three days in the fridge.
- Coarsely grate the cucumber on a box grater, then scrape into a sieve over a bowl. Sprinkle over the salt and toss a few times. Leave to drain for 30 minutes-1 hour. Give the cucumber a final squeeze through the sieve and pat dry with kitchen paper.
- Mash the garlic, yogurt, crumbled feta and some black pepper with a fork in a bowl. Add the cucumber and mix well until everything is combined.
-
Tip into a bowl and drizzle over the oil. Serve with flatbreads, crackers, pittas, toasted baguette slice or crudités.TipSalting
This preservation method originated before the invention of the fridge, and was commonly used for meat or fish. However, the fact that it draws water out means it’s also perfect for firming up vegetables – particularly before pickling. It also intensifies the flavours of watery ingredients such as cucumber, courgette, and tomatoes.