Cucumber, Pea and Feta Salad with Fig Onion Dressing
Here’s the thing. I know that summer has come and gone, and maybe you’ve jumped headfirst into soup season, but I’m just not there yet! I’ve got a full 8 months of winter soups to coming my way, so I’m not ready to give up the salad life just yet.
This salad is a fave around here, especially with the kids. Why? Because it doesn’t seem like a salad (no “leaves”) and the dressing has fig jam in it which has that little smidge of sweetness that every kids craves in their diet;) Trust me folks, this salad is easy enough for a weeknight, and impressive enough for a gathering, so get it in your regular rotation ASAP!
Recipe
Cucumber, Pea and Feta Salad with Fig Onion Dressing
Ingredients
1-2 kohlrabi
2 large or 6 small cucumbers
3 cups peas pods
1 cup feta cheese
1 small red onion
1/4 cup fresh dill, chopped and hard stems removed
1/4 cup fresh mint leaves
4 tbsp fig jam
2 tbsp red wine vinegar
2 tbsp olive oil
2 tbsp water
1/4 tsp salt
1/2 tsp red chili flakes
Salt and pepper, to taste
Directions
Prep the veggies: cut off and discard the ends of the cucumbers. If cucumbers are small, slice into coins. If cucumbers are larger, dice or cut into half-moons. Shell half of the peas and discard the pods. For the other half, wash and slice vertically in the pod, down the side without the seam. Combine all these veggies in a large bowl, along with crumbled feta cheese.
Finely chop 1/4 cup of the red onion and put into a large mason jar. Thinly slice the rest of the onion, rinse well under cold water, and add to the bowl with the rest of the veggies.
In addition to the finely chopped onion, add the fig jam, red wine vinegar, olive oil, water, and salt to the mason jar. Shake well, until the jam is well dissolved in the dressing.
Toss the veggie mixture in the dressing. Sprinkle with dill, mint and chili flakes. Add salt and pepper to taste. Serve immediately.
