Cucumber Feta Salad

I got this one from my favorite greek cookbook. Of course I have no idea where it is right now so I can't give you the name and author. It's a really great cookbook, so as soon as it surfaces I will come back to this post and add the info.

* 2 cucumbers, peeled and diced (any cucumber will do with this recipe. The original recipe does not require the cukes to be peeled, and they are sliced in rounds, but I like it better peeled and diced.)
* 1/2 cup crumbled feta cheese (Use the nice sheep or goat kind from either France or Greece. Cheap, crappy, pre-crumbled feta will ruin it. Believe me, its worth the extra $$)
* 1 big handful of fresh mint leaves, chopped (You have to use fresh mint for this one, dried will not do. If you find yourself completely mintless, subsitute fresh or dried dill instead.)
* 6 tablespoons olive oil
* 3 tablespoons fresh squeezed lemon juice
* salt & pepper to taste

Throw your cukes, feta, and mint leaves in a bowl and set aside. In a seperate bowl, whisk together the olive oil, lemon juice, salt & pepper. (Remember, if you make an adjustment to the quantity of dressing, always keep the ratio 2 parts oil to 1 part lemon juice.) Pour dressing over the salad and toss well. Serve at room temp immediately.

Notes:
This will keep in the fridge for 1-2 days, but make sure you bring it out about 1 hour prior to serving so the oil can come back up to room temp. Toss well again.

I LOVE to eat this with a nice crusty baguette. This salad is meant to have alot of leftover dressing pooled at the bottom of the bowl, and its very yummy to sop it up with a baguette.

Remember that if you subsitute the fresh mint for dried dill, only use about 1/3 of the amount.