Arugula Salad with Cucumbers, Feta & Mint

Adding bread to a salad of greens and tomatoes is popular in the Mediterranean. Here it’s paired with cucumbers, radishes, and olives, in a tasty mix that delivers lots of satisfying crunch.

4 to 6 fresh mint leaves, coarsely chopped

About 6 tablespoons extra-virgin olive oil

About 1 ½ tablespoons red wine vinegar

Salt to taste

1 ½ ounces plain cracker or crisp bread

About 3 cups arugula

1 small firm cucumber, peeled and thinly sliced

4 small radishes, trimmed and thinly sliced

¼ cup drained, crumbled feta cheese

Freshly cracked black pepper to taste

12 small black olives, such as Nicoise, Ligurian or Black Elitses

Directions at oldwayspt.org

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