This salad is so easy, yet so full of flavor & nutrition! For a single or double serving, just cut the recipe in half. You can also eat leftovers the following day. (4 to 6 servings)
2 Regular or English cucumbers (also known as seedless or hothouse)
1/3 cup to 1 cup crumbled reduced fat feta cheese
1 1/2 teaspoon dried oregano, or 1 tablespoon fresh oregano leaves
1 tablespoon fresh mint leaves chopped or torn
1 clove garlic, minced
1 shallot, minced or green onion
juice of 1 or 2 lemons
Lemon zest to taste
2 tablespoons to 1/4 cup extra-virgin olive oil depending on your taste
Salt & pepper to taste
Slice cucumbers as thin. A mandolin or vegetable slicer will make quick work of it. Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl. Combine the feta, oregano, garlic and shallots in a separate bowl. Add the juice of 1 lemon, (optional zest) and whisk in the olive oil.
Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. If you need more dressing just drizzle in more olive oil & lemon to your taste.
The nutrition facts depend on your portions of olive oil & how much feta you use. Here’s the ballpark:
Each serving (4 to 6 servings in recipe): calories 100 to 370, total fat 9g to 15g, sodium 80mg to 105mg, total carbohydrate 2g to 4g, protein 2 to 5g.