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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.


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