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Arugula Salad with Cucumbers, Feta and Mint

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Adding bread to a salad of greens and tomatoes is popular in the Mediterranean. Here it’s paired with cucumbers, radishes, and olives, in a tasty mix that delivers lots of satisfying crunch. Cracker bread is a thin flatbread that absorbs liquid without becoming mushy. Recipe from The Zuni Café Cookbook, by Judy Rogers, W.W. Norton & Co.

Ingredients: 

4 to 6 fresh mint leaves, coarsely chopped
About 6 tablespoons extra-virgin olive oil
About 1 ½ tablespoons red wine vinegar
Salt to taste
1 ½ ounces plain cracker bread
About 3 cups arugula
1 small firm cucumber, peeled and thinly sliced
4 small radishes, trimmed and thinly sliced
¼ cup drained, crumbled feta cheese
Freshly cracked black pepper to taste
12 small black olives, such as Nicoise, Ligurian or Black Elitses

Instructions: 

1. Combine the mint, olive oil, and vinegar in a bowl, whisk to form a smooth dressing, and season to taste with salt. Break the cracker bread into bite-sized pieces and put it in a wide salad bowl. Add about one-third of the dressing. Add the arugula and toss.

2. Add the cucumber and radishes, drizzle on the remaining dressing, and fold gently but thoroughly to evenly coat well. Add the feta, season with pepper, and gently fold to distribute. Taste, and add more olive oil and vinegar if the salad seems dry.  Serve garnished with the olives.

 

Yield: 
4 Servings