Cucumber, Bulgarian Feta, Blood Orange & Mint Salad

February 27, 2010
0 Ratings
  • Serves 2-4
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

What You'll Need
  • 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!

See what other Food52ers are saying.

  • aargersi
  • coffeefoodwrite

2 Reviews

aargersi February 28, 2010
I just HAPPEN to have these ingredients in the house (what a coincidence - haha) - pretty sure this will accompany tonight's grilled fish! YUM!
coffeefoodwrite February 28, 2010
It's funny, but truthfully -- I really did just happen to have all of these ingredients at home, even the blood orange, surprisingly, so I thought - what the @#*! might as well just throw it all together. I originally made it with baby (teardrop) tomatoes but that was just too much acid with the oranges. So when I post the pics. you will see tomatoes, but they were removed... Sounds like a delicious dinner you will have -- we had fish last night! =-)