First Course or Appetizers for Memorial Day Here's a lovely and light refreshing salad to provide a cool counterpoint to the spicy and smoky ribs. That's what I was intending. Except at our house, we ate every last bite of the salad before the ribs even got to the grill. I say "we." I ate the lion's share myself because I'm selfish like that when it comes to outstanding spring vegetables. My big brown-eyed little boy moped, "Aren't you going to save any for me?" It was too late at that point. (Luckily I had enough ingredients to make more. Phew.)
Although this salad is exceedingly simple, it's also utterly delicious. Spring cucumbers are so cool and fresh, and suprisingly tasty when coupled with the creamy feta and a light drizzle of lemon juice and olive oil. Though I originally planned this as a side dish, it makes one heck of an appetizer before a barbecue. Especially if you serve it with crunchy grilled garlic bread. "We" ate all that before dinner also.
Coming Friday: Tangy Root Beer Baby Back Ribs