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.