4 cucumbers, peeled, halved lengthwise, seeded, and cut into 2 x 1/2 inch pieces
2 Tbsp. white wine vinegar or white balsamic
1 tsp. salt or more to taste
2 pinches sugar
2 Tbsp. extra-virgin olive oil
1/2 cup fresh mint and/or basil (fresh is a must and hopefully lots in your garden), cut into chiffonade, plus another 1/2 cup if desired
3 Tbsp. thinly sliced scallions
freshly ground black pepper
1/2 cup crumbled feta cheese
Combine cucumbers, vinegar, salt and sugar in a bowl and toss. Set aside to marinate for half an hour.
Meanwhile, preheat oven to 375-degrees. Drain cucumbers and pat dry. In baking dish, combine cucumbers with oil, 1/2 cup mint, scallions and pepper. Bake, uncovered, for 30 minutes, stirring periodically. Stir in cheese, and bake 10 minutes more. Cucumbers should retain some firmness but not be browned.
Transfer to serving dish. Stir in remaining 1/2 cup mint (if desired). Taste and adjust seasoning as necessary. (4 servings)