Food recipes

Cucumber, olives and candied tomato verrine


Ingredients for 4 persons :

  • 2 cucumbers
  • 3 Greek yogurts
  • 3 tbsp. tablespoons of olive oil
  • 1 clove of garlic
  • 3 tbsp. chopped parsley
  • 3 tbsp. chopped mint
  • 8 pitted black olives
  • 4 candied tomatoes
  • 4 "Pita" breads
  • Salt, freshly ground pepper

Cucumber, olives and candied tomato verrine

- Peel the cucumbers 1 time out of 2. Cut them in half lengthwise and seed them. Grate them into thin strips. Drain them with coarse salt in a colander for 15 minutes then rinse them under running water. Drain then set aside.

- Peel and finely chop the garlic.

- Remove stems, wash and chop the parsley and mint.

- In a small bowl, combine the garlic with 3 tablespoons of chopped parsley and 3 tablespoons of chopped mint.

- Place the well-drained cucumber strips in a salad bowl.

Add the garlic / parsley / mint mixture, yogurt, olive oil, candied tomatoes cut into small pieces and black olives. Mix.

Season.

- Serve well chilled, accompanied by "Pita" bread.


Recipe : T. Bryone -Photo : C. Herl├ędan

Video: Cucumber, Feta Bites Bruno Albouze (October 2020).