| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 English cucumbers (also known as seedless or hothouse)
- Salt
- 1 cup crumbled feta cheese
- 2 tablespoons fresh oregano leaves
- 1 clove garlic, minced
- 1 shallot, minced
- Zest and juice of 2 lemons
- 2 ounces extra-virgin olive oil
Instructions
- Slice cucumbers as thinly as you can. A mandolin or vegetable slicer will make quick work of it. 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. Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. Serve.
Nutrition Facts
| Calories | 252 |
| Total Fat | 22 grams |
| Saturated Fat | 7.5 grams |
| Cholesterol | 33 milligrams |
| Sodium | 567 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 1 grams |
| Protein | 6 grams |
| Sugar | 4 grams |
Reviews
I LOVE this recipe. So simple and so delicious!
Absolutely mega recipe! Good idea to let cucumbers sit out before slicing to help with moisture. Added pepper in at the end and halved the shallot.