© Şahan Arzruni 2008-2010
Shepherd’s Salad
4 Persian cucumbers, cubed
1 pint small tomatoes (grape or cherry variety), cut in halves
½ green bell pepper, diced
½ red onion, cut in crescents, macerated in salt and washed
½ cup of fresh mint leaves
½ cup of Thai or regular basil
¼ cup of Moraccan olives, pitted and halved
1 cup of Mozzarella pearls (or cut up Bocconcini)
salt and pepper to taste
½ cup of good olive oil
¼ cup of wine vinegar
• Toss together all the ingredients. Add oil and vinegar. Mix thoroughly.
Serves four for lunch. An Italian-style peasant bread would be nice.
A cool yogurt drink, made of diluted plain yogurt to the consistency of heavy cream, is indeed refreshing.