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
Ingredients
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4-5
persian cucumbers
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1
blood orange
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1/4
cup Bulgarian feta
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white wine vinager
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extra virgin olive oil
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sea salt
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fresh ground pepper
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handful of mint
Directions
- 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.
- Drizzle with olive oil and a few shakes of white wine vinegar. Add salt and pepper to taste.
- Slice mint thin (save a sprig or two for garnish) and add to salad. Toss well. Garnish with sprig of mint and enjoy!