128. tangy taste
I love olives but the only variety we get are the normal green or black bottled stuff in Mombasa. Wish we could get the huge kalamari type which I go crazy about when I go to UK. If I have been given the task of making a salad at Edgware, half the olives go in my mouth and the rest in the salad. During summer there are occasional market day stalls at Broadwalk and during one visit, I came back home with a full stomach. The stall keepers encourage you to taste everything so you get enticed to buy. Breads, cheese, olives, nuts, sweets, meats etc etc. What a delight. Ofcourse we came back with a whole load of breads, olives and cheeses. Oh well till I visit UK next I will have to do with the olives available in our humble, small supermarkets. Use olives of your choice for this salad recipe. I prefer using English cucumber but use any variety you like. Leave the skin if it is tender and crunchy.
FETA TOMATO CUCUMBER SALAD
1 cup of sliced cucumber
2 tomatoes or 10 to 12 cherry, plum tomatoes
½ cup feta cheese cubes or crumbled
12 to 14 basil leaves
10 to 12 olives
2 tbsps olive oil
1 tsp coarse pepper powder
¼ tsp salt
1 tsp honey
- Cut the tomatoes into halves and then cut into thick slices.If using cherry or plum tomatoes, half them. Add it into a bowl along with the cucumber.
- Tear the basil leaves into half if the leaves are big.
- Cut the olives into half and add to the bowl.
- Make the dressing by whisking the ingredients together.
- Add the feta cheese and dressing to the salad. Mix gently and serve.
- If you do not have a small whisk, put the dressing ingredients into a jar and give it a good shake.
- Add any dressing of your choice.
- I have not added any vinegar or lemon juice to the dressing as the cheese and olives taste a bit sour.
- I prefer using Brown ‘s feta cheese in Kenya as the other brands are not really feta.
- Use mint leaves instead of basil.