Cucumbers, Olives, Radish, Arugula and Feta Salad

Jan 25, 2009 by Anna Migeon

A caveman-worthy recipe (except for the feta cheese), it includes a vegetable, a root vegetable, a fruit, and a dark green leafy vegetable. All raw.

My very favorite salad based on taste alone, it’s also unbeatably easy and quick, and outstandingly toothsome.

1 English hothouse cucumber or regular cucumber, quartered lengthwise and cut crosswise into ½ inch wide pieces

1 bunch of radishes, quartered

½ lb Kalamata olives, halved

1 bunch or about five oz. of arugula (strong-flavored green salad)

2 T olive oil

1 T fresh lemon juice

1/3 lb feta cheese, cut in little cubes

Combine cucumber, radishes, olives, arugula and cheese in a bowl. Blend oil and lemon juice in a separate bowl, with a little and pepper.

Adapted from Bon Appetit’s Tastes of the World cookbook.