Cucumber and Olive Salad

Cooking method

1. Step 1:

   

   Wash the salad greens under running water, carefully checking all the folds — pests often hide there. Shake off the excess water and tear the greens by hand. I don't use the tough white part in the middle of the leaf, so the salad comes out more tender. Transfer the greens to a salad bowl.

2. Step 2:

   

   Wash the cucumbers under running water. If you have young summer cucumbers, you don't need to peel them. Cut the cucumbers into thin half-moons.

3. Step 3:

   

   Wash the green onion and parsley under running water and shake them off. Finely chop the herbs. Instead of green onion and parsley, you can use any other herbs — cilantro or dill work well here. Fresh herbs give this light salad new notes of flavor and a wonderful aroma.

4. Step 4:

   

   Drain the liquid from the jar of olives — you won't need it. Cut the olives into rings. It's best to choose pitted olives, since they're easier to work with. You can also find olives with various fillings: anchovy, lemon, or sweet red pepper. If you go with something other than plain olives, in my opinion the lemon-stuffed version works best here.

5. Step 5:

   

   For the dressing, mix olive oil, finely grated garlic, and just a little lemon or lime juice. Whether to use lime or lemon is up to you — lime is more aromatic, lemon more familiar. Dress the salad with the mixture, then salt and pepper to taste. Serve this salad immediately.