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 as their thick-skinned cousins.
Persian cucumbers, about 5 inches long
In this salad, we are tossing thinly sliced cucumbers with thinly sliced red onion, red radishes, a few mint leaves, and feta cheese, all together with a simple olive oil and vinegar dressing.
Cucumber Salad With Mint and Feta
1 pound thin skinned, mild (non bitter) cucumbers, such as Persian, Armenian, or English
1/4 medium 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 tablespoons olive oil
1/2 teaspoon kosher salt, more to taste
1/8 teaspoon ground black pepper, more to taste
1/3 cup feta cheese
Toss the vegetables and mint with vinegar:
In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, and mint leaves. Sprinkle with vinegar and toss to coat.
Before serving, sprinkle with the olive oil, season, and add cheese:
Right before serving sprinkle with olive oil, salt, and pepper, and toss to coat. Place on serving dish and sprinkle with crumbled feta cheese.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|