Cucumber and Olive Salad

Continuing with our Moroccan themed feast the next item on our menu is an easy refreshing salad that goes equally well with Greek or Middle Eastern food as well as Moroccan.

If you want to zest it up a little add a teaspoon of ras al harnout or harrisa paste.

For a more Middle Eastern meal, pair up this salad with shish kebabs and serve Arabian rice on the side.

Ingredients:

2 Cucumbers sliced ½ inch, stripped with a citrus zester or vegetable peeler and quartered.

½ Cup of kalamata olives well rinsed

½ Red onion cut in paper thin slices or 4 green onions chopped

4 Tablespoons of olive oil

1 Tablespoon of red wine vinegar

1 Tablespoon of lemon juice

A Pinch of salt and a little fresh cracked pepper

Method:

Combine all in a bowl and chill for at least twenty minutes so flavors have a chance to develop. Do not however, accidentally push it behind the big jug of chai mix that has been hanging out at the back of the fridge since 1999 and then forget about it until it is far past the point of being able to rescue the Tupperware without a hazmat suit.  That is always disappointing and often disgusting even if you do not open the container. Then one has to head on down to the grocery store and purchase a whole new set of storage ware because they don’t carry the same type as they did six months ago and who wants to end up with miss matched Tupperware, but you do anyway. WHY are there always forty lids and 3 container? Why? Is there some sort of unseen bacteria that eats only the plastic containers and not the lids? It’s probably the same creature that eats Phillips Head Screwdrivers and Corkscrews.