In summer, we eat some version of the cucumber, feta and mint salad on a weekly basis, sometimes several times. It just goes so well with the Mediterranean climate and diet.
For dinner, I might add in some fresh peas, and serve the salad on the side of whole grilled fish and oven cooked potato wedges.
Cucumber, Feta and Mint Salad
Goat milk feta cheese
Fresh mint leaves
Fresh lemon juice
In a large bowl, combine chopped peeled cucumber with feta cheese. You can cut the cheese it into small cubes or crumble it by hand, whichever you prefer.
Pour over a little bit of good olive oil and freshly squeezed lemon juice, and mix.
Add diced mint leaves, salt, freshly ground black pepper. Mix and taste.
Adjust the taste and serve.