Historical member of the Daphnis and Chloe team and official photographer of our herbs and spices, Adrianna Glaviano, happens to be a great cook. This refreshing, quick salad recipe is her latest obsession.
Ingredients for 1 bowl:
3 Persian Cucumbers
Feta Cheese
1 Lemon
Aegean Isle Oregano
Sea Salt
Olive Oil
Procedure:
Cut the cucumbers into coins, about 3 cm thick, and put them into a bowl.
Crumble as much Feta cheese as you want on top and then, using a zester or cheese grater, zest about half of the lemon onto the salad.
Add a pinch of sea salt and then squeeze half of the lemon. Add some olive oil on top.
Last but not least, sprinkle about a palm full of Oregano form Amorgos all over the place!
