as thinly as you can. A mandolin or vegetable slicer will make quick work of it. Toss together the cucumbers and a large pinch of salt in a mesh strainer
set over a bowl. Combine the feta, oregano, garlic and shallots
in a separate bowl. Add the lemon juice
and zest and whisk
in the olive oil.
Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. Serve.
Per serving: Calories 252; Total Fat 22 grams; Saturated Fat 7.5 grams; Protein 6 grams; Total Carbohydrate 7 grams; Sugar: 4 grams; Fiber 1 grams; Cholesterol 33 milligrams; Sodium 567 milligrams