Cucumber Salad with Mint and Feta
When the hot weather hits, nothing is more cooling than a cucumber salad. I especially love the thin-skinned varieties of cucumbers—Persian, Armenian, English. Their peels are thin and delicate, not bitter like regular cucumbers, so they don’t require peeling. They’re also not usually as seedy.
Persian cucumbers, about 5 inches long
In this salad, thinly sliced cucumbers are tossed with thinly sliced red onion, red radishes, a few mint leaves, and feta cheese, all with a simple olive oil and vinegar dressing.
- 1 lb thin skinned, mild (non bitter) cucumbers, such as Persian, Armenian, or English cucumbers.
- 1/4 red onion, thinly sliced
- 2 or 3 red radishes, thinly sliced
- 10 young mint leaves, thinly sliced
- 2 teaspoons white wine vinegar
- 1 1/2 Tbsp olive oil
- 1/2 teaspoon kosher salt (more to taste)
- 1/8 teaspoon freshly ground black pepper (more to taste)
- 1/3 cup crumbled feta cheese
1 In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, and mint leaves. Sprinkle with vinegar and toss to coat.
2 Right before serving sprinkle with olive oil, salt, and pepper, and toss to coat. Place on serving dish and sprinkle with crumbled feta cheese.