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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a recipe I adapted from Good Housekeeping magazine. It is an easy way to use all that mint you have growing in your garden. It goes well with chicken or pork. Ingredients:
1 english cucumber |
1 (1 pint) box grape tomatoes |
1 tablespoon olive oil |
2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup loosely packed mint leaf, chopped |
1/3 cup sliced black olives (optional) |
1/4 cup loosely packed fresh dill, chopped |
1/2 cup feta cheese, crumbled |
Directions:
1. With vegetable peeler, remove 3 or 4 evenly spaced strips of peel lengthwise from cucumber Cut cucumber lengthwise into quarters and then crosswise into 1/2 inch pieces.
2. In bowl with wire whisk or fork, mix lemon juice, oil, salt and pepper.
3. Add cucumbers, tomatoes, mint, olives, and dill.
4. Toss until evenly mixed and top with feta.
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