Ingredients for Easy Egyptian Feta Salad
- 1 large cucumber, peeled, seeded, and diced
- 1/2 teaspoon salt (or to taste, adjust based on feta saltiness)
- Of Fresh Mint
- 4 ounces feta cheese, crumbled
- Scallion
- 2 tablespoons fresh lemon juice
- Olive Oil
- Fresh Ground Black Pepper
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How to Make Easy Egyptian Feta Salad
- If desired, to reduce saltiness, crumble feta and soak in cold water for 1 hour. Drain well.
- Peel and halve the cucumber lengthwise. Using a spoon or melon baller, remove the seeds.
- Sprinkle the cucumber halves with 1/4 teaspoon salt and let stand for 30 minutes. Rinse and pat completely dry.
- Dice the cucumber into 1/2-inch chunks.
- In a medium bowl, gently crush the feta with a fork. Add the sliced scallions, lemon juice, olive oil, and black pepper. Mix well.
- Add the cucumber chunks to the feta mixture and stir gently to combine.
- Sprinkle with the chopped fresh mint.
- Serve immediately or chill in the refrigerator for up to 1 hour (avoid longer chilling to prevent excess water). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
12g
Fat
23g
Carbs
1g
