© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Many years ago, my wife and I stayed on Chincoteague Island and ate at a local place where the chef had worked for a while in Spain. He fixed a very nice cucumber-based salad — admittedly not too different from many others — that we still make. Amounts of the various ingredients are to our taste, but can be adjusted.
3 medium cucumbers, peeled, seeded and diced
2 medium tomatoes, seeded and diced
1 or 2 green or red bell peppers, seeded and diced
1 14 ½ ounce can quartered artichoke hearts, drained
1 14 ½ ounce can pitted green olives, drained
1 small or medium-small red onion, chopped
2 cloves garlic, minced
2 teaspoon dried thyme
1 ½ tablespoon sugar
¼ cup olive oil
½ cup red wine or other vinegar
Mix first five ingredients in a salad bowl.
Mix onion, garlic, thyme, sugar, olive oil and vinegar, warm to 140°F or so, stir, let stand ten minutes, stir again, pour over other ingredients, mix, let stand for one or two hours mixing occasionally. Serve chilled or cool as desired.