OK, I’m a sucker for dill. Dill pickles, salmon baked with lemon and dill, dill bread, you name it! So when I had some feta cheese that really needed to be used, an English cucumber that was screaming at me from the vegetable bin, and a small amount of plain Greek yogurt waiting patiently for me to notice it, I immediately thought of dill. (Wouldn’t everyone?)

And yes, I know. This is just a basic cucumber and red onion salad with the addition of some feta cheese. Got it in one! That’s exactly what it is. But I am tellin’ you true, the addition of feta takes the whole cucumber/red onion salad to a new level. Now, a word of warning: You will notice that I used only a small amount of both red onion and feta. That’s because this dish is a subtle blend of ingredients, not an in-your-face onion and feta dish. (At least, that’s how I see the dish.) Now if you want to mess with a good thing, and overpower the taste of the cucumbers, yogurt, and dill, by all means increase the amount of onion and feta. But if you want what is in my humble opinion a perfect blend of flavors – DON’T MESS WITH THE AMOUNTS!

So give this amazingly easy salad recipe a try. It goes together faster than you can agree on what movie to watch later in the evening. And delicious? You can bet your grandmothers’ dill pickle relish recipe that your family, (well maybe not your little ones) are going to love this dish. But anyone over the age of reasonable (about 16) is going to think this a really good salad, especially on a warm summer evening. It’s crunchy, slightly tangy, and complex without being pretentious. (16 year old eaters hate pretentious!) After all, by 16 they know the difference between a really good burger (think Red Robin) and a burger that simply fills them up (think Dick Donald’s). But pretentious, precious food is still a consumable to be avoided by them at any cost. And actually, I’m with them, the 16 year olds that is! I still dislike food that is overly fussed with, just too darling to be real, costs more than the current car I am driving, and in such a small portion that even a 95 pound, 95 year old diner would find it reasonable to demand that the chef leave the kitchen and justify his/her very existence! So you and your 16 year old, please enjoy this salad. And if your 16 year old turns his/her nose up at it, send them to their room. Tell them grandma Patti said to!

• ½ c. plain Greek yogurt
• ½ tsp. dried dill weed
• ½ tsp. kosher salt
• freshly ground black pepper
• 1 T. finely chopped red onion
• 1 medium sized English cucumber
• ¼ c. crumbled feta cheese

In a medium sized salad bowl stir together the yogurt, dill weed, salt, pepper, and red onion. Cut off ends and partially peel the cucumber. Cut in half lengthwise and then in half again. Cut the 4 long pieces into small cubes. Add to the yogurt dressing and stir to coat all the pieces of cucumber. Gently fold in the feta being careful not to over-mix. Adjust seasoning and refrigerate for up to 2 hours or serve immediately.