Easy Egyptian Feta Salad
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- 2 large
- cucumbers, peeled
- 2 Tbsp
- 6 oz
- 1/4 c
- finely chopped scallion
- 2 Tbsp
- lemon juice or 2 tablespoons white wine vinegar
- 1 tsp
- olive oil
- fresh ground black pepper
1If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour.
2Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour.
3Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.
4In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper.
5Combine the cucumber chunks with the cheese mixture.
Sprinkle the salad with the mint.
6It can sit in the refrigerator before serving, but try not to hold it more than an hour or it will get watery.