Egyptian Feta Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Egyptian | 1 | Servings | ||
INGREDIENTS
| 2 | Cucumbers, peeled | |
| Salt | ||
| 2 | T | Chopped fresh mint |
| 6 | oz | Feta |
| 1/4 | c | Finely chopped scallions |
| 2 | T | Lemon juice or white wine |
| vinegar | ||
| 1 | T | Olive oil |
| Freshly ground black pepper | ||
| to taste |
INSTRUCTIONS
Source: Jane Brody's Good Food Book If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour. 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. Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks. In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper. Combine the cucumber chunks with the cheese mixture. Sprinkle the salad with the mint. It can sit in the refrigerator before serving, but try not to hold it more than an hour or so or it will get watery. Posted to JEWISH-FOOD digest by Marsha Miller <Mmiller@ci.escondido.ca.us> on Aug 4, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 581
Calories From Fat: 439
Total Fat: 49.8g
Cholesterol: 151.4mg
Sodium: 2194.4mg
Potassium: 203.5mg
Carbohydrates: 9.8g
Fiber: 1.1g
Sugar: 7.5g
Protein: 24.8g