Crunchy Spiced Cucumber Saladwith Whipped Ricotta & Feta
- 20 min
- Serves 4
- 18 ingredients
20 minutes to prep. A vibrant Mediterranean-inspired appetizer of crisp Persian cucumbers tossed in warm spices, served over a creamy whipped ricotta‑feta dip. Fresh dill, lemon zest, and toasted pine nuts add bright herbaceous notes, while a drizzle of honey provides subtle sweetness.
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Method
Place the quartered cucumbers in a bowl, add 1 tbsp salt, and let them sit for 15 minutes. Then drain, rinse, pat dry, and transfer to a clean bowl.
Add the red pepper flakes, oregano, sesame seeds, cumin, and 1 tbsp olive oil to the cucumbers. Toss until evenly coated.
Prepare the whipped ricotta‑feta dip: combine ricotta, feta, Greek yogurt, 0.25 cup fresh dill, the zest of half a lemon, and salt and pepper to taste in a food processor. Pulse until mostly smooth, leaving a few feta chunks for texture.
Transfer the dip to a serving bowl. Arrange the spiced cucumbers on top of the dip.
Garnish with chopped chives, chopped dill, toasted pine nuts, additional lemon zest, and drizzle honey to taste before serving.
Tips while you cook
- Dry cucumbers after salting
- After the 15‑minute salt soak, drain, rinse and pat the cucumbers dry before adding the spice mixture.
- Leave feta chunks in dip
- Pulse the ricotta‑feta dip until mostly smooth, but stop short of fully pureeing.
- Add honey at the end
- Drizzle honey to taste just before serving.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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