Egyptian Feta Salad
2 large Cucumbers peeled
Salt
2 T. Chopped fresh mint
Dressing
6 oz. Feta
1/4 C. Finely chopped scallions
2 T. Lemon juice or white wine vinegar
1 T.Olive oil
Freshly ground black pepper to taste
If you want to reduce the salt content of the
feta, cut it into chunks and soak in cold water for an hour.
Score the cucumbers with the tines of a fork, and cut them in half
lengthwise. Remove the seeds - a grapefruit spoon or melon baller
works well. Sprinkle the cucumbers with salt, and let them stand for
about 1/2 hour. Then rinse, pat dry, and slice the cucumbers into
1/2 inch chunks.
In a medium serving bowl, crush the feta with a fork and mix it with
the scallions, lemon juice, oil, and pepper.
Combine the cucumber chunks with the cheese mixture. Sprinkle the
salad with the mint. It can sit in the refrigerator before serving,
but try not to hold it more than an hour or so or it will get
watery.
Jane Brody's Good Food Book |