This cucumber salad recipe uses tender, thin-skinned cucumbers and features mint, feta cheese, red onion, and sliced radishes with a simple oil and vinegar dressing.
BE PICTURED IN; CHARACTERIZED IN:
When things heat up, nothing is cooler than a cucumber salad!
Their skins are thin and tender, not bitter like regular cucumbers, so they don’t need to be peeled. They’re also not usually as shabby as their thick-skinned cousins.
Persian cucumbers, about 5 inches long
In this salad, we toss thinly sliced cucumbers with thinly sliced red onions, red radishes, a few mint leaves, and feta cheese, all along with a simple olive oil and vinegar dressing.
Cucumber salad with mint and feta
ingredients
-
1 pound thin-skinned, mild (not 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
method
-
In a medium bowl, gently toss together the chopped cucumbers, red onion, radishes, and mint leaves. Drizzle with vinegar and toss.
-
Just before serving, sprinkle with olive oil, salt and pepper and toss. Transfer to a serving platter and sprinkle with crumbled feta cheese.
