I’d say it’s fairly well known that I prefer my salads to be on the robust, substantial side, so it’ll not come as a surprise to you that this Cucumber and Mint Salad can be eaten either as a side dish to accompany a piece of grilled fish or chicken or on its own as a fresh lunch.
This Cucumber and Mint Salad in itself is very simple, comprising of just cucumber wedges, sliced bell pepper and cubes of salty feta cheese, but it’s elevated to something quite wonderful by the minty vinegarette it’s dressed in.
The standard vinegarette ingredients of white wine vinegar and olive oil are enhanced by the addition of dried mint and lime juice, creating a salad dressing which is tart, but herby at the same time. I’m not a big fan of salad dressings with a strong vinegar flavour, so I tend to make my vinegarette on the conservative side, but feel free to add more white wine vinegar or dried mint to yours, if you wish.
I make this Cucumber and Mint Salad a great deal because it’s perfect on the side of a piece of grilled salmon or chicken breast, but it also satisfies my appetite as a packed lunch at work. It’s just a great all-rounder salad choice.
Ingredients for the Salad Base:
1 cucumber (diced)
160g feta cheese (or non-dairy cheese)
1 red or yellow bell pepper
Ingredients for the Salad Dressing:
2 tbsps olive oil
1 tbsp white wine vinegar
1 tsp dried mint
The juice of 1 lime
1/2 tsp ground black pepper
1/2 tsp salt
Method:
Prepare the salad ingredients as directed and then place them in a large bowl.
Mix all of the salad dressing ingredients together and then toss it through the salad and serve.
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