Time 15m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning. Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.
Time 10m Yield 1 salad, 4 serving(s) Number Of Ingredients 6 Steps:
Wash and dry the cucumber and cut it into very thin crosswise slices. Place the slices in a salad bowl, sprinkle with feta cheese and mint. In a small whisk the oil and lemon juice with the salt and pepper to make a vinaigrette made with lemon juice. Pour over the salad and toss thoroughly. Serve immediately.
Time 10m Yield 4 servings Number Of Ingredients 7 Steps:
Assemble the watermelon and honeydew melon on a platter. Top with the feta cheese and drizzle with honey. Tear the mint leaves over the salad and sprinkle lime juice over the top. Sprinkle with the sumac. Serve.
Time 10m Yield 6 Number Of Ingredients 9 Steps:
Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers. Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth. Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate. Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice. Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.
More about “cucumbers with feta mint and sumac recipes”
Time 10m Yield 4-5 servings. Number Of Ingredients 7 Steps:
Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.
