Cucumber and Feta Salad Recipe

Since it’s Ramadan, I may be more inclined to post a lot of recipes this month. I admit, however, I probably won’t be making most of them, as I tend to crave my mom’s Fatoush and Lentil Soup during Ramadan. But that still doesn’t stop my mouth from watering when I see something like a Cucumber and Feta salad pop up on my home page. This salad sounded so refreshing, I had to share it (I am not a jalepeño fan, so I will take that out of my personal recipe).

Ingredients

  • 1 pound(s) fresh garden cucumbers
  • 1/4 cup(s) crumbled feta cheese
  • 1/4 cup(s) Greek-style yogurt
  • 1 small jalapeno, diced
  • 5 mint leaves, torn into small pieces
  • 2 teaspoon(s) fresh lemon juice
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) ground black pepper

Directions

  1. With a potato peeler, peel strips of skin off the cucumber in alternating strips to leave half the skin on. Cut into one-inch cubes.

2. Add remaining ingredients and mix. Refrigerate for 30 minutes before serving if you have the time.

I found this simple recipe on this website.