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Gourmet Gallery

Cucumber Salad with Fresh Herbs, Orange Segments and Citrus Dressing

by Chef Alexandros Papandreou

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Cucumber Salad with Fresh Herbs, Orange Segments and Citrus Dressing Ingredients:
  • 6 small cucumbers
  • Coarse salt
For the dressing:
  • ½ cup Gaea DOP Sitia, Crete Extra Virgin Olive Oil
  • Juice of 1 lemon
  • Salt
  • Freshly ground black pepper
  • Freshly ground pink pepper
  • 2 large oranges
  • 1 tbsp. fresh rosemary
  • 1 tbsp. fresh oregano
  • 1 tbsp. fresh thyme
  • 1 tbsp. fresh mint
Wash cucumbers and oranges well. Peel oranges, remove white membrance and cut flesh in thin slices. Thinly slice cucumbers with a mandolin. Combine salt and two kinds of pepper in glass or stainless steel bowl and add lemon juice. Slowly add olive oil while stirring constantly with wire whisk. Combine dressing with orange slices and fresh herbs.

To Serve:
Arrange cucumbers in dishes and pour over prepared dressing. Sprinkle with a little coarse salt.

Yield: 4 servings.

Recipe courtesy of Chef Alexandros Papandreou. Chef Alexandros Papandreou was born in Athens Greece and studied in Ecole Ferrandi, Paris. He then trained at the Hotel Plaza Athenee in Paris and The Connaught in London, followed by his continued postgraduate studies on Food Styling at Johnson’s Wales University in the U.S. Upon returning to Athens he worked as a chef, food writer, and starred in his own TV shows. He founded and directs the company Sidayes (Recipes) by Alexandros Papandreou. For more information, please visit or Please click here for the translated version.

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