Recipe by executive chef Daniel Chong-Jimenez of The Spa at Norwich Inn.
Yield:
4 (3-ounce) servingsIngredients
1/2 English cucumber, peeled, seeded, and sliced
1/2 small red onion, cut into thin strips
1 cup cherry tomatoes, cut into halves
1/2 cup chopped fresh parsley
1/4 cup sliced green olives
2 small garlic cloves, minced
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: arugula leaves
Instructions
Stir together first ten ingredients. Cover and chill. Garnish, if desired.
