Cucumber Feta Salad With Red Onions and Mint
With healthy doses of vitamins A, B, and C, cucumbers can boost immunity and enhance energy. And because cucumbers are 96 percent water, they’re the ideal snack to keep you hydrated and help flush out toxins.
Cucumber Feta Salad With Red Onions and Mint
Ingredients:
- 2 lb. cucumbers
- 1 small red onion
- 8 oz. feta cheese, thinly sliced or crumbled
- 3 T. mixed herbs: mint, parsley, marjoram and chives, finely chopped
- 1 tsp. Champagne or rice wine vinegar
- 2 T. virgin olive oil
Instructions:
Peel the cucumbers, leaving a few narrow strips to make the slices appealing. Slice thinly, and put the slices in a bowl. Cover and refrigerate for at least 30 minutes. Peel the onion, keeping it whole, then slice it into rounds as thinly as possible. Cover with cold water and refrigerate, also for 30 minutes. Just before serving, remove the cucumbers and the onion from the refrigerator. Drain the onion and shake off the excess water. Layer the cucumber and onion slices informally on a platter or in a large shallow bowl. Season with a little salt and freshly ground white pepper, and scatter the cheese and herbs on top. Whisk together the vinegar and oil with a fork, and pour it over the salad. Garnish with the mint leaves and serve warm.
Peel the cucumbers, leaving a few narrow strips to make the slices appealing. Slice thinly, and put the slices in a bowl. Cover and refrigerate for at least 30 minutes. Peel the onion, keeping it whole, then slice it into rounds as thinly as possible. Cover with cold water and refrigerate, also for 30 minutes. Just before serving, remove the cucumbers and the onion from the refrigerator. Drain the onion and shake off the excess water. Layer the cucumber and onion slices informally on a platter or in a large shallow bowl. Season with a little salt and freshly ground white pepper, and scatter the cheese and herbs on top. Whisk together the vinegar and oil with a fork, and pour it over the salad. Garnish with the mint leaves and serve warm.