Cucumber Salad with Mint and Feta

When the hot weather hits, nothing is more cooling than a cucumber salad!

I especially love the thin-skinned varieties of cucumbers—Persian, Armenian, English.

Their peels are thin and delicate, not bitter like regular cucumbers, so they don’t require peeling. They’re also not usually as seedy as their thick-skinned cousins.

Persian cucumbers, about 5 inches long

In this salad, we are tossing thinly sliced cucumbers with thinly sliced red onion, red radishes, a few mint leaves, and feta cheese, all together with a simple olive oil and vinegar dressing.

Cucumber Salad with Mint and Feta Recipe

Ingredients

• 1 lb thin skinned, mild (non 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

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