GREEK FETA AND CUCUMBER SALAD (Adapted from Michael Symon)

2 English cucumbers (also known hothouse)
Salt
1 cup crumbled fresh feta cheese (it’ll be in a liquid, similar to fresh mozzarella)
2 TBSP fresh oregano leaves
1 clove garlic, minced
1 shallot, minced
Zest and juice of 2 lemons
1/4 cup extra-virgin olive oil

Slice cucumbers as thinly as you can. A mandolin or vegetable slicer will make it easy.

Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl.

Combine the feta, oregano, garlic and shallots in a separate bowl.

Add the lemon juice and zest and whisk in the olive oil.

Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. Serve.

NOTE***I haven’t decided whether I’m going with a beef tenderloin or with a flavorful flat iron steak here. Here are 2 fabulous recipes that I’m choosing from:

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