Egyptian Salad

Daughter Claudia & I enjoy this salad with rice & lentils making it almost a complete meal.

• Ready In: 1 hr
• Serves: 4
• Yields: 4 salads

Ingredients

• 1  large English cucumber, peeled, halved lengthwise
•  salt
• 12  ounces feta cheese
• 1⁄2 cup  finely chopped walla-walla onion
• 1⁄4 cup fresh lemon juice
• 1⁄4 cup olive oil
•  fresh ground pepper
• 2  tablespoons  fresh mint sprigs

Directions

1. Score cucumber with tines of fork.
2. Sprinkle with salt and let stand for 20 minutes.
3. Crush cheese with fingertips or fork and mix thoroughly with onion, lemon juice and oil. Season with pepper.
4. Drain, rinse and slice cucumbers. Combine with cheese
5. mixture. Place in shallow serving dish and decorate with mint sprigs. Chill about 30 minutes before serving.