Cucumber with Feta Cheese and Mint
Always a pot-luck hit this Greek salad is easy and swims in my favorite ingredient, olive oil.
The recipe is from the highly acclaimed cookbook
....The Foods Of Greece, by Aglaia Kremezi.
Cut a cucumber into thin crosswise slices.
Place the slices around the edge of shallow wide bowl or plater.
Sprinkle with the feta cheese and mint.
Whisk the oil and lemon juice with salt and pepper to make a ladolemono (vinaigrette made with lemon juice.)
Pour over the cheese and toss, serving immediately.
1 large cucumber
1 cup crumbled feta cheese
1/2 cup chopped fresh mint leaves
6 tablespoons olive oil
3 tablespoons lemon juice
Sea salt and freshly ground pepper
I serve this with heated pita bread or Ak-mak crackers. It lasts a long time in the frig and goes nicely along side lamb, beef or chicken.
It is a hit. Eaters want the recipe ! The cookbook is absolutely gorgeous, photographs by Martin Brigdale.