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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (142g) Recipe makes 6 servings |
||
| Calories 104 | ||
| Calories from Fat 65 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 4.6g | 23% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 338mg | 14% | |
| Potassium 192mg | 5% | |
| Total Carbohydrate 5.8g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 3.1g | ||
| Protein 5.1g | 10% | |
Easy Egyptian Feta Salad
By: Annacia
Jan 3, 2008
Here is a super simple salad that will be a great accompaniment to any North African main dish. You can enjoy it on its own too.
SERVES 6
Ingredients
- 2 large cucumbers, peeled
- salt
- 2 tablespoons chopped fresh mint
Dressing
- 6 ounces feta
- 1/4 cup finely chopped scallion
- 2 tablespoons lemon juice or white wine vinegar
- 1 teaspoon olive oil
- fresh ground black pepper
Directions
1
If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour.2
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.3
Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks.4
In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper.5
Combine the cucumber chunks with the cheese mixture.6
Sprinkle the salad with the mint.7
It can sit in the refrigerator before serving, but try not to hold it more than an hour or it will get watery.
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- Course > Salads
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- Cuisine > African > Northern > Egyptian
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Baby Kato
On Sep 22, 2008
I made this tasty refreshing salad for lunch today. Wow, what a treat. I love the combo of green onions and cucumber. The dressing was absolutely delish. Feta, lemon and olive oil. Yummy! I will be enjoying this quick and very easy to prepare salad often. Thanks Anna for a new lunch treat...look ma, i'm eating my veggies.
From: Sharon123
On May 22, 2008
A very tasty salad that was much enjoyed for lunch! I used the first of my fresh mint from my garden. Thanks!
From: Lorrie in Montreal
On May 3, 2008
Made for Photo Tag Spring 08 I added in the olives and tomatoes and I zested the lemon I used for the juice.I would'nt hesitate to double the amount of olive oil and lemon juice.The mint sets this a cut above your average salad dressing...WAY Yummy!
From: Chef #719435
On Jan 14, 2008
Simply delicious! The flavors blend very well together in a soothing manner. It is very simple to make and complemented my menu of couscous and grilled salmon with herb dijon mustard. I kept in the refrigerator for about 15 mins before serving and the feta was slightly mushy. I made a note that I should add the feat cheese just before serving..
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