Prep 20 mins
Cook 3 hrs
Wonderful spring salad, lots of taste, from the local newspaper. (Cook time is chill time).
- 4 lemon cucumbers or 4 pickling cucumbers
- 2 mild yellow banana peppers or 2 anaheim chilies, seeded thinly sliced
- 1 medium bell pepper (preferably yellow or red)
- 1 medium red onions or 1 medium white onion
- 8 onces tomatoes, preferably plum
- 2 -3 cups coarsely torn smooth spinach leaves
- sorrel (optional) or arugula (optional)
- 1 1⁄2 cups small cubes stale French bread
- 1 teaspoon chopped fresh rosemary leaf
- 2 tablespoons fresh oregano or 2 tablespoons marjoram leaves
- 2 garlic cloves, smashed
- 1⁄3 cup olive oil
- 2 sun-dried tomatoes, halves, finely chopped (not in oil)
- 1⁄4 cup balsamic vinegar
- sea salt
- fresh ground pepper
- 12 kalamata olives, pitted, cut in pieces
- 1⁄4 cup crumbled feta cheese
- If not using specialty cukes with thin, tender peels, partially peel a regular cuke from the supermarket because the skin will be waxed.
- Leave a few very thin lengthwise strips of dark green peel intact.
- Cut lengthwise, scoop out and discard seeded portion.
- Cut crosswise into crescents.
- Add mild chili peppers and small chunks of the bell pepper and onion to refrigerator container.
- Halve tomatoes and shake out seed.
- Cut into 1/2 inch chunks and add to the cuke mixture, cover container and refrigerate.
- Meanwhile, wash and dry spinach leaves and any other greens you're using, chill until ready to toss the salad.
- Prepare French bread cubes or, for a more rustic effect, tear the bread pieces.
- Place rosemary, oregano and garlic in the olive oil and set aside to steep for several hours.
- Add dried tomato pieces to the vinegar and let stand the same period of time.
- Place room-temperature veggies in a very large salad bowl.
- Add spinach, bread pieces and toss with as much of the olive oil mixture as desired.
- Add to all the sun-dried tomato pieces as much of the vinegar as desired.
- Grind pepper over all and taste, sprinkle with sea salt or use a salt grinder.
- Taste again and adjust.
- Garnish the top of the salad with kalamata olive pieces and the crumbled feta and serve immediately.
Made this recipe last night for dinner. It was really very very good. I only used a sparse sprinkling of the olive oil. The vinegar and semi-dried tomatoes added an interesting touch. Delicious. Will be a keeper in my faimly!