"On very sunny and warm days, my mother used to make a similar dish," says Dominique Crenn, chef and owner of Atelier Crenn in San Francisco. "It reminds me of my North African roots, even though I was adopted at a young age and never experienced that culture." The flavors are mild and refreshing, so feel free to increase the herbs and other dressing ingredients to your taste.

Serves 8

Ingredients
  • ¼ cup extra-virgin olive oil
  • ¼ cup lemon juice (from about 2 lemons)
  • 1 tsp. minced flat-leaf parsley leaves
  • 2 English cucumbers (about 1½ pounds total), very thinly sliced, preferably on a mandoline
  • ½ cup crumbled sheep's-milk feta
  • ¾ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. minced red onion

    Directions
    Active Time: 20 minutes
    Total time: 2½ hours

    In a large bowl, whisk together oil, lemon juice, parsley and mint. Add cucumbers, feta, salt, pepper and onion and toss gently to coat. Cover and chill for 2 hours before serving.
    • From the May 2015 issue of O, The Oprah Magazine

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