Recipe of the Month,
, 2019
                              Feta and Cucumber Salad          

2 large English or 8 mini cucumbers
1 cup chopped cilantro or Italian parsley
1 cup pomegranate seeds
1 thinly sliced scallion, green parts only
4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
Zest from one lime
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 cup crumbled feta cheese

Wash the cucumbers and cut off the ends. Halve each cucumber
lengthwise and cut into 1/4 inch slices. Place the cucumbers, cilantro,
pomegranate seeds, and scallion in a bowl and lightly toss to combine.  In
a separate bowl, whisk the lime juice, zest, salt, pepper, and olive oil
until well incorporated. Pour the dressing over the cucumber salad and
toss to combine. Top with the feta cheese and serve.

You can also tuck this salad into pita bread for a quick lunch sandwich or
combine it with chopped chicken breast for a main course salad.

Serves 4.