Courtesy of PureZing

Serves 2

INGREDIENTS:

3 large cucumbers
Block of Feta cheese
Freshly ground black pepper
2 Tablespoons white wine vinegar
2 Tablespoons chopped fresh mint
1-2 teaspoons oregano, dried and crushed
Extra virgin olive oil to pour over servings

DIRECTIONS:

Peel the cucumber so that green and white stripes are formed. Cut the cucumber in half lengthways then into quarters. Slice into thick chunks at least as thick as your finger.

Crumble the feta into large chunks and toss gently with the cucumber and oregano. Drizzle with the vinegar and add the chopped mint and a grinding of black pepper. No salt because of the feta.

Leave in a cool place for 15 minutes or so then serve on plates or little dishes. Drizzle the olive oil over as you serve so that it forms a little pool on the plate.

Eat with crusty bread and serve kalamata olives on the side.