Cucumber, Bulgarian Feta, Blood Orange & Mint Salad

By coffeefoodwrite
February 27, 2010
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Author Notes: One of my favorite feta's is Bulgarian (sheep's milk) feta -- it has a slight tang and bite as compared to French feta which is a little smoother; richer. I like the rough angles of Bulgarian feta; the way it bumps up against the cool cucumber and the sweet blood orange. The mint is a refreshing bright bit at the end. coffeefoodwrite

Serves: 2-4

  • 4-5 persian cucumbers
  • 1 blood orange
  • 1/4 cup Bulgarian feta
  • white wine vinager
  • extra virgin olive oil
  • sea salt
  • fresh ground pepper
  • handful of mint
  1. Slice cucumber into thin disks. Cut peel off of blood orange with a knife; removing pilthy white outer stuff. Remove orange sections from between membranes by sliding a sharp knife between sections and removing. Place in bowl and crumble feta over top.
  2. Drizzle with olive oil and a few shakes of white wine vinegar. Add salt and pepper to taste.
  3. Slice mint thin (save a sprig or two for garnish) and add to salad. Toss well. Garnish with sprig of mint and enjoy!

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