GREEK FETA AND CUCUMBER SALAD (Adapted from Michael Symon)
2 English cucumbers (also known hothouse)
1 cup crumbled fresh feta cheese (it’ll be in a liquid, similar to fresh mozzarella)
2 TBSP fresh oregano leaves
1 clove garlic, minced
1 shallot, minced
Zest and juice of 2 lemons
1/4 cup extra-virgin olive oil
Slice cucumbers as thinly as you can. A mandolin or vegetable slicer will make it easy.
Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl.
Combine the feta, oregano, garlic and shallots in a separate bowl.
Add the lemon juice and zest and whisk in the olive oil.
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