Recipe - Cypriot Village Salad

1 Cucumber; cut in half
lengthwise then cut into
1/4inchthick slices, *see
note
2 Garlic cloves; finely
chopped
2 Ripe tomatoes; cut into
bitesize chunks
3 Green onions; thinly cut or sliced up
4 tablespoon Chopped fresh dill
4 tablespoon Chopped cilantro
4 tablespoon Chopped fresh mint
2 tablespoon Capers in brine
4 tablespoon Extra virgin olive oil; or
to taste
1 tablespoon Balsamic vinegar
One half Lemon; juiced; or to taste
6 ounce Greek feta or Bulgarian feta
cheese; cut into chunks
One half cup Mediterranean olives; *see
note
1 bn 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
Americantype cucumber, peel it. **OLIVES: cracked green or saltcured
slightly dry black olives, or a combination of different types.

Recipe by: Marlena Spieler, San Francisco Chronicle (1998)

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 07,
1998