Aphrodite Feta, Cucumber and herb salad

Aphrodite feta salad

 

1 kg of cucumbers (We used Persian)

1 small red onion

Salt and white pepper

250gm of Aphrodite Feta Cheese

1 cup fresh herbs parsley, mint, chives, coriander, tarragon dill roughly chopped

¼ cup of extra virgin olive oil

2 tbsp lemon juice

1 clove of garlic, finely grated

 

 

Peel cucumbers with a peeler, leaving a few narrow stripes of peel. Using a mandolin or sharp knife, cut them into thin coins. Slice thinly and put in bowl with water and refrigerate for ½ hour.

Peel onion and slice as thinly as possible, cover with water and refrigerate for at least ½ hour.

In a small jar, whisk together the lemon, garlic and oil. Season with salt and pepper to taste.

Shake off excess water of onion and cucumber and arrange loosely in a shallow serving bowl. Dress with 3-4 tablespoons of the vinaigrette and gently toss. Crumble the feta over the salad. Next dress the herbs with 1 tbps of the vinaigrette pile high atop of salad. Dig in ASAP.