Cucumber, Mint & Fetta Salad
A refreshing and tasty summer salad that's so easy to prepare
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Australian, Greek
Keyword: Cucumber, Mint & Fetta Salad
Servings: 6 servings
Calories: 160kcal
- 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)
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.
- This salad uses a continental (also called telegraph or english) cucumber.
- Store salad in fridge for up to one day.
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