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–+ servings
cucumber mint fetta salad
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5 from 3 votes

Cucumber, Mint & Fetta Salad

A refreshing and tasty summer salad that's so easy to prepare
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Australian, Greek
Servings: 6 servings
Calories: 160kcal
Author: Libby Hakim

Ingredients

  • 1 continental cucumber
  • ½ cup fresh mint leaves, chopped (leave one sprig to garnish)
  • 150 grams fetta cheese, crumbled
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and pepper (to taste)

Instructions

  • Wash cucumber and slice strips of peel with a vegetable peeler to create a striped effect. Slice and arrange on a serving platter.
  • Mix chopped mint and crumbled fetta together. Sprinkle over sliced cucumber.
  • Whisk olive oil, lemon juice and a little salt and pepper (to taste) together. Pour over salad.
  • Serve immediately or store in fridge until serving.

Notes

  1. This salad uses a continental (also called telegraph or english) cucumber. 
  2. Store salad in fridge for up to one day.

Nutrition

Calories: 160kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 281mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 1mg