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Ingredientes
- 1 x Cucumber, cut in half lengthwise then cut into 1/4-inch-thick slices, *see note
- 2 x Garlic cloves, finely minced
- 2 x Ripe tomatoes, cut into bite-size chunks
- 3 x Green onions, thinly sliced
- 4 Tbsp. Minced fresh dill
- 4 Tbsp. Minced cilantro
- 4 Tbsp. Minced fresh mint
- 2 Tbsp. Capers in brine
- 4 Tbsp. Extra virgin extra virgin olive oil, or possibly to taste
- 1 Tbsp. Balsamic vinegar
- 1/2 x Lemon, juiced, or possibly to taste
- 6 ounce Greek feta or possibly Bulgarian feta cheese, cut into chunks
- 1/2 c. Mediterranean olives, *see note
- 1 bn Rocket Or possibly other green like watercress Salt and pepper, to taste
Direcciones
- Toss together the cucumber, garlic, tomatoes, green onions, dill, cilantro, mint and capers in a big bowl. Dress with the extra virgin olive oil, vinegar and lemon juice.
- The mix may be chilled at this point and left to marinate for up to 2 hrs.
- Just before serving, add in the feta, olives, rocket, salt and pepper.
- Serves4.
- 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 possibly salt-cured slightly dry black olives, or possibly a combination of different types.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 253 | |
| Calories from Fat 201 | 79% |
| Total Fat 22.77g | 28% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 609mg | 25% |
| Potassium 207mg | 6% |
| Total Carbs 6.36g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.97g | 3% |
| Protein 7.06g | 11% |
