Cucumber with feta Cheese and Mint

Anguri me Feta ke Diosmo


Preparation info

  • Difficulty


  • Serves


Appears in

The Foods of Greece

The Foods of Greece

By Aglaia Kremezi

Published 1993

  • About

When I was a child, cucumber never entered our house because my father considered it to be unhealthy. I remember its fresh aroma on hot summer evenings, when everyone had dinner outdoors.

This salad is very easy to make and is a perfect side dish for grilled lamb or any broiled meat.


  • 1 large cucumber, half-peeled in lengthwise strips to give striped appearance
  • 1 cup crumbled feta cheese
  • ½ cup chopped fresh mint leaves
  • 6 tablespoons olive oil
  • 3 tablespoons lemon juice
  • Sea salt and freshly ground pepper


Wash and dry the cucumber and cut it into very thin crosswise slices. Place the slices in a salad bowl, sprinkling with the feta cheese and mint.

In a small bowl whisk the oil and lemon juice with the salt and pepper to make ladolemono (a vinaigrette made with lemon juice). Pour over the salad and toss thoroughly. Serve immediately.