|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|
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
Random recipe of the day