This has become my latest summer lunch addiction! Its fresh, cheesy, crunchy and easy to put together. I have also made it adding some dried mint and a small crushed garlic clove. Cannot buy Bulgarian feta cheese here, don't even know how that tastes or what texture it has, so I used the Greek feta that is readily available here and added olive oil to the mix.
heey, thaat type of cheese is my favourite, to get a perfect one add dried mint and 1 lemon..its optional anyway but it would be perfect
it's delicious, I skipped the cucumber as it makes it a little watery, and add a pinch of ground cayenne.
Very delicious. I used another type of cheese called moujadalle. A salty white Middle Eastern cheese. In fact it is very salty but the English cucumber tempered that down after I rinsed it. I did use a good olive oil plus plum tomatoes. I served it as a dip for our rice crackers as we are gluten free, as a part of Suhoor (the meal before dawn and fajr prayer in the month of Ramadan). I would make this again and would like to try a reviewers idea of adding dried mint and maybe a freshly squeezed lemon.
I used regular (greek) feta cheese, since thats all I could find. I didn't need to use any oil, and it was so tasty! Very light and fresh tasting, yet a filling lunch. Thanks for the great recipe!