Lemony Oregano Cucumber Salad

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
Oregano from Amorgos
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!

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