This is a lovely salad for a hot summer day. Instead of the customary iceberg lettuce, we use Chinese cabbage, which is a lot more flavorful and much more nutritious. Iceberg lettuce is about the least nutritious food that grows in a garden.
1 Chinese cabbage, cut into bite-size pieces
4 tomatoes, cut lengthwise into wedges, then cut crosswise
1 long cucumber, peeled and cubed
2 medium red onions, quartered lengthwise, then sliced into very thin crescents
½ cup (120 ml) pitted kalamata olives
3 tablespoons olive oil
1 tablespoon dried thyme
9 ounces (250 g) feta cheese, cubed
1 Combine the vegetables in a bowl.
2 Add the olives, oil, thyme and pepper to taste. Mix well.
3 Just prior to serving, add the feta and toss gently.
Serve with crisp bread and butter or oven-baked baby potatoes.