Cucumber, radish, red onion and caperi salad

Cucumber, radish, red onion and caperi salad

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

At A La Grecque, we serve this salad with finely sliced gravadlax. It combines beautifully with the strong flavour of the salmon, and the crisp texture and vibrant colours are also very pleasing. Serve this salad as soon as you have made it, so that the ingredients are crisp. It does not benefit from sitting around.

Caperi are baby capers, which are generally sold packed in salt. They must be thoroughly rinsed in cold water and drained before using.

Ingredients

Quantity Ingredient
1 continental cucumber
6 red radishes, finely sliced into rings
1/2 red onion, finely sliced into rings
2 tablespoons caperi, rinsed and drained
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon sugar

Method

  1. Use a vegetable peeler to slice the cucumber lengthways into ribbons. Leave the skin on but discard the seeds when you reach the centre.
  2. Combine the cucumber ribbons with the radishes, onion and caperi in a serving bowl. Whisk together the vinegar, oil, salt and sugar. Spoon over the salad and serve immediately.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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