Summer Recipe: Feta, Cucumber and Mint  Salad

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Serves 2                                                                                                                                       

Recipe by Sarah O’Meara  


2 mini cucumbers

6 radishes

2 good handfuls of arugula/rocket leaves

Fresh mint leaves

150g feta cheese, broken into small pieces

10-15 small black olives

Ciabatta or other crusty bread

3tbsp extra virgin olive oil

1tbsp red wine vinegar

Lemon juice

Sea salt and freshly ground black pepper


To make the dressing, whisk or shake the ingredients together in a lidded jar.

Cut the cucumbers in half lengthwise and scoop out the seeds with the tip of a teaspoon. Slice lengthwise using a mandoline or vegetable peeler to make wafer-thin slices. Trim the radishes and thinly slice on the diagonal. Put the arugula/rocket, mint, cucumber, and radishes in a bowl and toss together with the dressing. Add the crumbled feta and toss lightly again, then scatter over the olives. Divide the ingredients equally between two plates, piling them up in a mound. Serve with ciabatta or other crusty bread.

Recipe from The Newlyweds’ Vegetarian Cookbook, published by Ryland Peters

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