One of the spoils of my recent birthday was a starter mint plant given to me by my neighbors. The little guy fit in nicely with my other potted plants, and since I’m apparently awesome at gardening, it wasn’t long before the little guy became a huge tangled mess on my windowsill. I took the hint that it was probably time to do a little pruning and harvest some mint.
But besides mojitos (and trust me, I made some), I didn’t really know what to do with mint. There are only so many things I make for dinner that are worthy of a little mint-spring garnish, you know? So I took to the Internet to find something that would do justice to my fresh mint leaves.
Summer is the ideal time for some cool, refreshing mint, and pairing it with summer’s other love, watermelon, is almost too perfect. The only thing I want to point out about this recipe (from Simply Recipes) is that I went on the low side with the radishes, since I’m not a radish fan, so I’d recommend using two rather than three.
Otherwise, enjoy! And if you have any other mint recipes, feel free to share. I still have a LOT of mint at my disposal”¦
Cucumber Mint Salad
1 lb thin skinned, mild (non bitter) cucumbers
1/4 red onion, thinly sliced and cut into 1-inch long segments
2 or 3 red radishes, thinly sliced
10 mint leaves, thinly sliced
1/4 pound feta cheese
Salt and freshly ground pepper
In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately. Serves 4.