Mint Cucumber Salad with Feta Cheese

By Accipiter

Summary

Rumor has it that the southeast is gripped - that's right, gripped - in a serious heat wave. With temperatures reaching the high 90s and the low 100s, the question must be asked...

WHO THE FUCK WANTS TO TURN ON THEIR STOVE IN THIS HEAT?

Well to be completely honest I do still use my stove occasionally when I want to cook things, like this morning when I made french toast. But I digress... this is not about french toast. This is about a delicious and perfect-for-summer cucumber salad. Let's eat!

System Requirements

• 1 Large (1 lb.) Seedless Cucumber.
• 1 container (4 oz.) Feta Cheese crumbles
• 1/4 Red Onion
• 3 Radishes
• 12 Mint Leaves
• White Vinegar
• Olive Oil
• Salt
• Freshly Ground Black Pepper

Preparation

First things first, you're going to want to thinly slice your cucumber and your radishes, then chop up a quarter of your red onion. You can vary the thickness of your slices a bit, but feel free to show off if you're a professional thin-slicer such as myself. I didn't, because it's too time consuming.

Also slice up your mint leaves. This goes quickly if you do 2 to 3 at a time.

Throw your vegetables into a bowl and mix well, then add your white vinegar, olive oil, salt, and plenty of freshly ground black pepper, then mix again making sure the oil and vinegar cover everything pretty well. Once that's done, dump in your feta and gently mix one more time.

Serve immediately as either a light lunch or side dish.