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(about 2-3 servings, Kalyn jotted down this recipe from somewhere years ago, but has no idea where it originally appeared.)

• 1 large European cucumber or 2 medium Persian cucumbers (or use regular grocery store cucumbers but peel the skin and scrape out the seeds)
• 1/4 red onion, finely diced (or more to taste)
• 1/2 cup chopped parsley (I used flat Italian parsley, but curly parsley will work)
• 1/4 cup crumbled Feta cheese or blue cheese
• 2 T best quality extra virgin olive oil
• 1 T fresh lemon juice
• fresh ground black pepper to taste

1. Peel cucumber, leaving some strips of green peel if your cucumbers don't have thick skins. Cut into fourths lengthwise and if the cucumber has large seeds, scrape out seeds with the tip of a spoon. Cut pieces into thinner strips and chop cucumbers into pieces less than 1/2 inch square.
2. Dice onion into small pieces. (If you prefer a milder onion flavor, soak the onions in cold water for about 10 minutes, then drain well and pat dry.) Pat Feta cheese dry with a paper towel, then crumble into pieces. Wash parsley and spin dry or dry with paper towels, then chop coarsely.
3. In large bowl, combine cucumbers, onions, and parsley. Whisk together olive oil and lemon juice and stir into vegetable mixture. Sprinkle feta cheese over and stir gently a few times. Season with fresh ground black pepper and serve immediately.

This recipe could be varied endless ways, with tomatoes, olives, capers, blue cheese, mint, and balsamic vinegar being a few things that come to mind as possible substitutions or additions.

tags: vegetarian, CSA, low-carb

source: http://www.kalynskitchen.com/2007/01/south-beach-phase-one-recipes-cucumber.html

This is a perfect salad for any phase of the South Beach Diet. This would taste great with something grilled like Marinated Flank Steak, Rosemary Mustard Grilled Chicken, or Grilled Mahi Mahi with Lemon and Capers.