Egyptian Feta Cucumber Salad Recipes

Steps:

• Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

Steps:

• If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour.
• Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour.
• Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.
• In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper.
• Combine the cucumber chunks with the cheese mixture.
• Sprinkle the salad with the mint.
• It can sit in the refrigerator before serving, but try not to hold it more than an hour or it will get watery.

Steps:

• Place a few lettuce leaves (shredded) on each of four side plates.
• Slice the cucumber and onion very, very thinly, and divide the slices between the four plates, arranging them neatly on top of the lettuce.
• Chop the cheese very finely, and mix well with the olive oil, the juice of a lemon, the oregano and some freshly ground black pepper.
• Pour the dressing over the cucumber and onion on each plate, and serve.