I grow up on this salad in portugal. It's lovely and light. It compliments barbecued meat really well

a little heavy on the pepper, but still yummy!

For this salad, I use European or Persian cucumbers because they look nicer, have almost no seeds, and have very thin skin. You can use thick-skinned cucumbers, but you'll need to peel them or leave strips and remove the seeds if you don't like them.

This is a salad I make ALL summer. This is just the basic recipe but you can think outside the box with this and add Parmesan, pepperoni, provolone, salami, additional veggies like roasted peppers or celery etc etc. Its so simple but delicious!

When my daughter is 17 I took her to the only Morrocan restaurant which was about an hour and a half from my home. She is Really like to taste all different cultures when I was in my early 20s I used to eat at a Moroccan restaurant when I go on a date it was a lot of fun tasted great. The night we went out to dinner it just did not taste the same as it did 40 years ago. my daughter knows whenever I eat out I can always I can make this better and that’s what I did.

Perfect match for my Pan Seared Salmon. Got the recipe from one of the food bloggers whom I admire a lot. If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

Dressing made with noodle soup base