Cucumber/Feta Salad

Serves 6

1 large cucumber
12 oz. Feta cheese, packed in brine not dry crumbled
½ cup finely chopped shallot
¼ cup lemon
¼ cup extra virgin olive oil
mint leaves
salt and pepper

Peel the cucumber, cut it in half lengthwise, score the flesh of the cucumber lengthwise with the tines of a fork and scoop out the seeds. Sprinkle with salt and let stand for 20 minutes.
Meanwhile break up the Feta into pop corn size pieces and mix with with onion, lemon juice and olive oil.
Drain, rinse and slice cucumber crosswise into ¼ inch half moons. Combine with cheese mixture. Season with pepper. Chill about 30 minutes. Serve garnished with mint.

TG
7/90