6 green onions
1 cucumber
1 can
garbanzos
3 oz. red
olives
3 oz. capers
¾c. dry
sm.-med. pasta - (optional)
Italian
dressing
fresh
crumbled Feta cheese
Quarter the
tomatoes, diagonally thin-slice the onions, cube the rough-peeled
cucumber into a medium bowl. Skinny-bumpy cucumbers, or several
pickling cucumbers are best since their seeds are small and the
cucumber's water content is lower Add drained garbanzos, sliced
olives and capers. Stir in the cooked, drained, cold-rinsed pasta,
if you're using it. Toss and let all these ingredients 'chill out'
together for an hour or so. An hour before serving, add cheese and
just a little bit of a really good quality Italian dressing. (The
one I used is a little salty, so I also added a splash of a sweet white
balsamic vinegar.) You could also, in place of Italian dressing,
just use extra-virgin olive oil and a balsamic vinegar or fresh lemon
zest and juice. . .Lin
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