18-20 very thin slices fresh cucumber
Thin sliced red onion
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
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.