Try this simple cool salad that uses the season’s delicious cucumbers and tomatoes! It is perfect with fried capers on top!
Serves: 3-4 Preparation time: 25′ Cooks in: – Ready in: 25′
2 large cucumbers, peeled
⅓ cup spearmint finely chopped
12 cherry tomatoes, halved
1/2 cup capers, rinsed, dusted with corn flour, fried in a little olive oil
For the vinaigrette:
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
salt, freshly ground white pepper
Cut cucumbers lengthways in thin pieces (julienne). Season with salt, toss and leave in a colander. Toss with spearmint and lay on a serving platter.
Mix all vinaigrette ingredients and pour over cucumbers. Decorate with tomatoes and capers and serve.
Photo John Athymaritis – Food styling Antonia Kati