Feta, Cucumber & Herb Salad Recipe | Studd Sibling Recipe | Aphrodite Feta

Aphrodite feta salad


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  • 250g / 8.8oz Aphrodite Barrel Aged Feta PDO
  • 1 kg of Persian cucumbers
  • 1 small red onion, thinly sliced
  • 2 tbsp lemon juice
  • 1 clove of garlic, finely grated
  • ¼ cup of extra virgin olive oil
  • salt and white pepper
  • 1 cup fresh herbs parsley, mint, chives, coriander, tarragon dill roughly chopped
  • mint leaves to garnish


1) Peel cucumbers with a peeler, leaving a few narrow stripes of peel on. Using a mandolin or sharp knife, cut into thin coins. Set aside.

(2) Cover onion with water and refrigerate for at least ½ hour, with cucumbers in a separate bowl in the fridge also.

(3) Meanwhile, in a small jar, whisk together the lemon, garlic, and oil. Season with salt and pepper to taste.

(4) Shake off excess water of onion and cucumber and arrange loosely in a shallow serving bowl. Dress with 3-4 tablespoons of the vinaigrette and gently toss.

(5) Crumble the feta over the salad. Next dress the herbs with 1 tbsp of the vinaigrette pile high atop of salad. Finish with freshly torn mint.