Cucumber, Feta & Mint Salad with Lemon Oil
Ten minutes, five ingredients, endless crisp. This is the cooling side that goes with absolutely everything — grilled meats, rich braises, or a Sunday of leftovers. The whole trick is salting the cucumber first so the dressing stays sharp instead of going watery.
Ingredients
- 3 Persian cucumbers (or 1 English), sliced into coins
- 3 oz block feta, torn — never pre-crumbled
- A handful of mint leaves, torn; 2 tablespoons good olive oil
- Juice of half a lemon; flaky salt and cracked pepper
Method
- Toss the cucumber coins with a big pinch of salt and let them drain in a colander for ten minutes. Pat dry.
- Toss with the lemon juice and olive oil, then fold in the feta and mint gently — you want chunky, not smashed.
- Taste, season, and serve within the hour so the mint stays bright.
Make it a meal
Add a can of chickpeas and double the feta for a no-cook lunch, or spoon it over grain bowls all week. It pairs especially well with our crispy skillet quesadillas.
Persian cucumbers and block feta are in the store right now — look for them at the front of our Produce aisle.
