Title: Cypriot Village Salad
Categories: Mediterrane, Salads, Mc-recipe
Yield: 4 Servings

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 tb Chopped fresh dill
4 tb Chopped cilantro
4 tb Chopped fresh mint
2 tb Capers in brine
4 tb Extra virgin olive oil; or
-to taste
1 tb Balsamic vinegar
1/2 Lemon; juiced; or to taste
6 oz Greek feta or Bulgarian feta
-cheese; cut into chunks
1/2 c 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
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 on May 07,
1998