Sunday, April 20, 2008

Cucumber-Lime Salsa with Vidalias and Feta Cheese

I love using sweet Vidalia onions in recipes that don’t require cooking. Now that it’s April the baby version of these Georgia-grown onions are available at local markets. They are wonderfully crisp, juicy, mild and of course, sweet.

This salsa is a great topping for grilled meat or meats that are cooked using a pungent spice rub. The freshness of the cucumbers, tomatoes and herbs compliments smoky flavors or warm spices nicely. The sweetness of the Vidalias and the creamy-saltiness of the feta are also a nice contrast of flavors too.

Cucumber-Lime Salsa with Vidalias and Feta Cheese
2 Roma tomatoes, diced
½ baby Vidalia onion, diced
1 cucumber, peeled, seeded and diced
1 large handful of parsley, finely chopped
Juice from a lime
2 oz feta cheese, crumbled
salt and pepper

In a small bowl, combine all of the ingredients except the feta cheese, stir well. Top with feta crumbles. If you’re making this in advance, wait until just before service to season with salt and top with feta.

1 comment:

Parker said...

This sounds really great. You have a great blog.