Cypriot village salad

4 Servings

Ingredients

Quantity Ingredient
1 Cucumber; cut in half lengthwise then cut into 1/4-inch-thick slices, *see note
2 Garlic cloves; finely chopped
2 Ripe tomatoes; cut into bite-size chunks
3 Green onions; thinly sliced
4 tablespoons Chopped fresh dill
4 tablespoons Chopped cilantro
4 tablespoons Chopped fresh mint
2 tablespoons Capers in brine
4 tablespoons Extra virgin olive oil; or to taste
1 tablespoon Balsamic vinegar
½ Lemon; juiced; or to taste
6 ounces Greek feta or Bulgarian feta cheese; cut into chunks
½ cup Mediterranean olives; *see note
1 bunch Rocket OR other green like watercress
Salt and pepper; to taste

Directions

Toss together the cucumber, garlic, tomatoes, green onions, dill, cilantro, mint and capers in a big bowl. Dress with the olive oil, vinegar and lemon juice.

The mixture may be chilled at this point and left to marinate for up to 2 hours.

Just before serving, add the feta, olives, rocket, salt and pepper. Serves 4.

PER SERVING: 300 calories, 10 g protein, 11 g carbohydrate, 26 g fat (8 g saturated), 37 mg cholesterol, 952 mg sodium, 3 g fiber.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN

Notes: "This salad in Cyprus is much like a typical Greek salad, but more varied and full of whatever herbs and greens the garden might yield.

Garlic, olives and lemon are always there; everything else might vary. The following is one of my recent favorites: lots of rocket and fresh herbs. " *CUCUMBER: If using a hothouse cucumber, leave the peel on; if using an American-type cucumber, peel it. **OLIVES: cracked green or salt-cured slightly dry black olives, or a combination of different types.

Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998

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