Persian Cucumber Salad with Mint and Feta


  • 1 1/2 lb. Persian cucumbers, thinly sliced
  • 1/4 red onion, thinly sliced and cut into 1-inch long segments
  • 3 red radishes, thinly sliced
  • 10 mint leaves, thinly sliced
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/4 lb. feta cheese
  • 1/4 tsp. salt (optional)
  • 1/2 tsp. ground black pepper
  • 1 cup tomato, diced

Instructions: In a medium sized bowl, gently toss together the sliced cucumbers, diced tomato, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately.
Servings: 8

Persian Cucumber Salad with Mint and Feta Nutrition

Nutrition Facts
Serving size: 1/8 of a recipe (5.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.