I had 4 English cucumbers and came up with a Middle Eastern Inspired cucumber salad. It’s light and delicious. It’s not very spicy but does have a small amount of mild heat. I’ve found that radish sprouts not only look pretty but also make any cucumber salad extra delicious. I made this salad with ground Aleppo pepper and Urfa pepper that you might have to order on-line. I’ve found them at my local Asian Market. My idea of serving size might differ from your idea of serving size.

Ingredients for around 6 servings.

4 English cucumbers – ends trimmed and sliced (you can use regular cucumbers with seeds removed or Persian cucumbers would be best but I don’t know how many would equal 4 English cucumbers)

7 rainbow baby bell peppers with end and core remove. Slice into rings.

1/2 sweet onion – sliced

1/4 cup fresh mint leaves – chopped

2 Tablespoons fresh cilantro – chopped

2 Tablespoons fresh parsley leaves – chopped

1 cup radish sprouts

4 oz feta – crumbled (preferably a less tangy less salty one)

1 Tablespoon Urfa pepper

1 Meyer lemon – just the fresh squeezed juice

1 orange – just the fresh squeezed juice

2 Tablespoon extra virgin olive oil

1 teaspoon sea salt

1 garlic clove – ground to paste or microplane

1/2 teaspoon Aleppo pepper

Directions

In a big bowl add the cucumbers, baby bells, sweet onion, mint, cilantro, parsley and radish sprouts. Set to the side.

In a small bowl mix up the olive oil, lemon juice, orange juice, salt, garlic and Aleppo peppers and mix well and add to big bowl of cucumbers.

Add the feta cheese and urfa pepper and mix well. Top the cucumber salad with the peppered feta.

Enjoy!