This dish, curated by Nicola Canuti, Executive Chef at Hotel Byblos, will bring the light and fresh tastes of the Mediterranean to your kitchen this summer. Perfect as an accompaniment to a larger spread, or delicious on its own, this cucumber salad is a simple yet effective dish that is sure to be a crowd-pleaser.
Ingredients
- Cucumber
- Fresh peas
- Taggiasche olives
- Olive oil
- Barolo red wine vinegar
- Tzatziki (prepared following the traditional method, or store bought for ease)
- Dill
- Fennel
- Mint
- Sorrel
- Pea shoots
- Coriander
- Pickled onions
- Buckwheat bread
Method
- Prepare the tzatziki following the traditional recipe or buy from the store for ease.
- Spread across the bottom of your plate.
- In a separate bowl, add in sliced cucumbers, fresh peas, sliced taggiasche olives, olive oil, Barolo red wine vinegar and mix together.
- Add this mixture to the top of the tzatziki.
- Garnish the top of the cucumbers with a mixture of herbs (dill, fennel, mint, sorrel, pea shoots and coriander) as well as pickled onions and some more olives.
- Serve with a crispy buckwheat bread loaf.
Hôtel Byblos
20 Av. Paul Signac, 83990 Saint-Tropez, France
