Since I came from a varied background with many different influences, I sometimes don't know exactly where some of my ideas come from. This dish was inspired by having had cucumbers hot with butter years and years ago—I don't remember where! But I do remember the unexpected impact from it.
This recipe is really simple, but I like it because a lot of people don't eat cucumbers warm. Think of it as a vegetable or as a warm salad. It is a very gentle dish with a certain elegance but the butter really shines. It is one of those dishes where, if you make it once, you'll keep making it and make it your own with small changes. I like dill and mint, but you could use any herbs you want. If you’re feeding a kid, you can sneak some proteins in there too, like fish or shrimp.
Melt the butter in a medium skillet over medium heat without letting it brown. Add the scallions and cook, stirring, for 1 minute, until softened. Add the cucumbers and salt and cook, until just warmed through, about 2 minutes. Add the dill, mint, and marjoram and toss once or twice to combine.
Divide the cucumbers among 4 plates and crumble some feta over each serving. Top with a bit of grated zest, if you like, and serve.