Mediterranean Cucumber Salad

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For a colorful presentation, serve this salad over a bed of sliced tomatoes.

Photo: Scott Phillips

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Recipe by Frédérique Lavoipierre
June 1999
from issue #21

Mediterranean Cucumber Salad

4 servings

Salad:
2 cups 1/4-inch-diced cucumber, with some of the water extracted
1 cup crumbled feta cheese
1/2 cup thinly sliced red onion
2 Tbs. chopped kalamata olives
1 Tbs. chopped parsley
1 cup 1/2-inch cubes of stale bread
Salt and freshly ground pepper

Dressing:
Juice of 1 lemon
3/4 cup fruity olive oil

Combine all salad ingredients except the salt and pepper. Mix the dressing, then pour three-quarters of it onto the salad and stir gently. Sprinkle with salt and pepper to taste. Add more dressing if necessary to moisten the bread. Chill for at least two hours before serving.

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