Cucumber, Dill & Nectarine with Goat Feta

It is officially spring! Magnolias are flowering here in Toronto, the grass is lush and green, and my winter coat and I have taken a seasonal hiatus from each other. And with such a change, it is also time for a slow shift to occur from warming foods whose preparation involves crockpots and copious amounts of butter – to more fresh, raw dishes. Join me in welcoming once again a variety of colours, textures, and flavours into our collective kitchens! – Starting with this light and quick salad.



prep time:10 min
cook time:
ready in:10 min
Varya (Barbara) Kapran
Varya is a wellness coach who works with clients worldwide, supporting them in their goals through a combination of cutting edge research, alternative therapies, and other techniques. It is her m mission to help people reconnect with their bodies. Her website provides support, care, resources, coaching, and community for those who wish to improve their quality of life.
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  • 4 cups chopped farmers cucumbers (approx 2 med cucumbers)
  • 3 cups chopped organic nectarines (approx 3 nectarines)
  • 1/2 cup chopped organic fresh dill (approx handful)
  • 1/2 cup crumbled goat feta
  • 1/2-3/4 tsp ground ginger (to taste)
  • 2 tsbp quality olive oil
  • Rinse and chop cucumbers, nectarines, and dill. Place into a large serving bowl, and mix.
  • Add ginger, and crumbled goat feta. Mix a bit but not so much as to soften the cheese.
  • Add olive oil, again mix a bit.
  • Serve in pretty bowls!