Eclecticisms: Cucumber, Mint and Feta Salad

This is the first year since I've been in my home that I didn't grow any mint- mainly because it grows like a weed- which I felt bad about when I ran across this recipe. Honestly, I'm surprised there isn't any in my yard now, given the catnip (cat mint) that is springing up everywhere, but paying for mint wasn't the end of the world.

As I mentioned, I had my annual B-Day BBQ this past weekend. I tried two new recipes, both of which were deeelish. This cucumber, mint and feta salad was incredibly refereshing and tasty. A perfect refresher on a hot day at a BBQ, the balance of cool, salty and sweet will delight even the most critical taste buds.

Here is the recipe I used, with some minor adjustments to measurements.

Ingredients

1.5 lb thin skinned, mild (non bitter) cucumbers. (I used Persian)

1/4 red onion

4 or 5 red radishes, thinly sliced

13 mint leaves, thinly sliced

White vinegar

Olive oil

1/4 pound feta cheese

As easy as it gets! Chop up all ingredients and stir together in a bowl. I chose to dice the cucumbers and onions, which I think makes it easier to eat and serve. The recipe calls for slicing them.