3 medium cucumbers, peeled

1 tsp coarse salt

2 cloves of garlic, chopped

¼ cup extra virgin olive oil

2 TBS Za’atar

¼ tsp Olde Virden’s Red Hot Sprinkle

2 TBS fresh lime juice

½ cup crumbled feta

1 TBS fresh mint leaves, roughly chopped

Cut the cucumbers open lengthwise. Scoop out the seeds with a spoon. Slice in half again, lengthwise then cut in to ¼” thick slices. Place in a bowl. Toss with the salt and put in the refrigerator. Heat the olive oil over medium high heat in a small sauté pan. Add the chopped garlic and cook until very fragrant. Remove from the heat. Add the Za’atar and Red Hot Sprinkle. Stir. Let sit until it comes to room temperature. Add the lime juice. Mix well. Add to the cucumbers and toss well. Salad can be refrigerated at this point for up to 3 days or serve immediately with the feta crumbles and chopped mint leaves.

Serves 4