Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : Appetizers : Salads : Burgos Cucumber Salad # Two

Makes 2 - 3 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Burgos Cucumber Salad # Two

Contributed by: Robert Cerello

This is a robust Spanish salad that partners any meat well.


  • 1 English hothouse cucumber, sliced very thin, slices halved
  • 1/3 large red onion, diced afetr being sauteed
  • 1/3 Cup rice vinegar
  • 1 tsp. sugar, or to taste
  • 1 medium-sized sweet tomato, diced
  • 1 tsp. Dijon mustard
  • 1 1/2 tsp. rinsed pickled capers
  • 6 large basil leaves, cut small
  • oregano leaves, torn small, same amount
  • 1/4 cup lemon juice
  • 1/4 tsp. Hungarian paprika
  • 1/4 Cup dry white wine
  • 1/5 lb. feta cheese, crumbled
  • olive oil for saute
  • (optional) add cooked sheep's tongue, diced, about 1/3 lb.


Saute the cut up red onion on the olive oil on medium heat for two minutes, until the color turns. Allow to cool for fifteen minutes after blotting dry. Add other ingredients in the order stated. Mix in each case slowly, to blend throughout.

Serve as is, on a bed of butter lettuce leaves or as an addition atop rice (pre cooked), smaller pasta (precooked) or any Middle Eastern rice or wheat product of choice.

Serving Size: Makes 2 - 3 Servings



 • Send an eCard
 • Contact WebAdmin!

More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy