Cucumber, Mint and Feta Salad

Holly Clegg, author of Kitchen 101: Secrets to Cooking Confidence

Cucumber, Mint and Feta Salad

Turn cucumbers into this refreshing flavor combination.

Holly Clegg gives us a sneak peak at one of the best summer recipes from her new book, out early this fall, KITCHEN 101: Secrets to Cooking Confidence! The delightfully crisp Cucumber, Mint and Feta Salad, from the ‘Ready-Made Menus – Summer Sensations’ chapter, has become a standout with her family, and even better the mint is straight from her garden so you know it is easy!


  • 3 cups thinly sliced peeled cucumber
  • 1/4 cup crumbled reduced-fat feta
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon olive oil
  • 3 tablespoons chopped green onion
  • 3 tablespoons fresh chopped mint
  • 2 tablespoons pine nuts, toasted
  • Salt and pepper to taste


  • In bowl, combine cucumber and feta.
  • In small bowl, whisk together vinegar, oil and green onion. Toss with cucumber and feta. Add mint and pine nuts. Season to taste.

Nutritional Analysis (per serving)

  • Calories 96 kcal
  • Calories from Fat 57%,
  • Fat 6 g
  • Saturated Fat 1 g
  • Cholesterol 3 mg
  • Sodium 320 mg
  • Carbohydrates 7 g
  • Dietary Fiber 1 g
  • Total Sugars 6 g
  • Protein 3 g
  • Dietary Exchanges: 1/2 other carbohydrate, 1 fat

Terrific Tip: This is one time fresh mint makes a difference. Pine nuts are pricey so if you don’t want to use them, just leave them out.