Breaking News Bar
posted: 8/12/2014 5:30 AM

Cucumber Carpaccio

Success - Article sent! close
  • Using a mandoline will ensure thin slices of cucumber and onion for this carpaccio-like salad.

      Using a mandoline will ensure thin slices of cucumber and onion for this carpaccio-like salad.
    Courtesy of Kevin Kilgore


18-20 very thin slices fresh cucumber

Thin sliced red onion

Order Reprint Print Article
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

6-8 pitted kalamata olives

1-2 teaspoons of small capers

1-2 tablespoons crumbled feta cheese

Cracked pepper and sea salt

Quality extra-virgin olive oil

Champagne vinegar

Arrange the slices of cucumber on a plate so that they are in a circular pattern overlapping each other slightly and covering most of the plate.

Randomly arrange the onion, olives, capers and feta over the cucumber. Lightly drizzle the olive oil and vinegar over the top. Finish with salt and pepper.

Serves one to two.

Cook's note: Arbequina is my favorite oil for this salad, although it works well with other oils, too. The trick is to not overdo it with a lot of ingredients. Less truly is more with the right combination of acid, brine and sweet. A nice glass of white wine and this is a great starter or salad course.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.