Late summer Greek Salad

Linda MacPhee-Cobb — Mon, 01 Oct 2007 11:00:26 +0000

This is a dish we were served in one of the San Antonio Riverwalk restaurants when we were there last month.

1 cucumber – quartered the long way then sliced
1 extra large tomato – diced into 1/2″ pieces
8 oz Feta – diced or crumbled
Mixed pitted olives ~ 1/2 cup
1 Tablespoon oregano
1/2 cup olive oil
1/4 cup apple cider vinegar

Toss everything in a bowl and mix well.

Cucumber Salad

Linda MacPhee-Cobb — Fri, 27 Apr 2007 13:00:00 +0000

We’ve got cucumbers coming out of our ears this year. I’ve made several salads, but so far I like this one the best. Cucumber salads are often served alongside of curry dishes to take some of the sting out of the spice. They are either made with yogurt or sour cream you might experiment with both. If you use yogurt you’ll find mint makes a better spice for the salad.

1 teaspoon sugar
2 Tablespoon cider vinegar
1 cup sour cream
2 Tablespoon chives, diced
2 Tablespoon dill
1 teaspoon celery seed
2 cucumbers, diced small

Mix all of the ingredients in a bowl and chill at least one hour before serving.

The cucumber originated in India, later being cultivated in Greece and Italy before heading to China. In the New World uncooked vegetables and fruits fell out of favor being believed to be a major cause of disease. The cucumber was not much eaten by people again until the late 1800s when fresh fruit and vegetables came back into favor.

Herself's Recipes » cucumber

Late summer Greek Salad

Cucumber Salad