Cucumber, Mint & Fetta Salad

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5 from 3 votes

A refreshing and tasty summer salad that's so easy to prepare

Prep Time15

Total Time15

Course: Salad

Cuisine: Australian, Greek

Servings: servings

Calories: 160kcal

Author: Libby Hakim

Ingredients

1 continental cucumber
½ cup fresh mint leaves, chopped (leave one sprig to garnish)
150 grams fetta cheese, crumbled
4 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper (to taste)

Instructions

Wash cucumber and slice strips of peel with a vegetable peeler to create a striped effect. Slice and arrange on a serving platter.
Mix chopped mint and crumbled fetta together. Sprinkle over sliced cucumber.
Whisk olive oil, lemon juice and a little salt and pepper (to taste) together. Pour over salad.
Serve immediately or store in fridge until serving.

Notes

This salad uses a continental (also called telegraph or english) cucumber.
Store salad in fridge for up to one day.

Nutrition

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