Cucumber Salad with Fresh Herbs, Orange Segments and Citrus Dressing

Yield: 4 Servings


  • 6 small cucumbers
  • Sea Salt
  • For dressing:
  • 2 large oranges
  • 1 Tbsp. fresh rosemary
  • 1 Tbsp. fresh oregano
  • 1 Tbsp. fresh thyme
  • 1 Tbsp. fresh mint

Prep Time: 15 min.


Wash cucumber and oranges well. Peel oranges, remove white membrane and cut fresh in thin slices. Thinly slice cucumber 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.

The Main Dish:

Grilled Lamb Chops 


  • 2 Pound Unsalted Butter (8 sticks)
  • 2 Bay Leaves (chopped)
  • 1 Tablespoon Fresh Rosemary (chopped)
  • 1 Cup Dried Cherries (chopped)
  • Freshly Ground Black Pepper (to taste)
  • Sweet-Hot Mustard
  • 2 Cup Dijon Mustard
  • 4 Loin Lamb Chops (each about 1 inch thick)
  • Gaea Sitia Extra Virgin Olive Oil (for brushing)
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)


Prepare a fire in a charcoal grill or preheat a gas grill. 

To make the fruited mustard, in a saucepan, melt the butter over medium heat and cook until it reaches a caramel color, 3 to 4 minutes. Add the bay leaves, rosemary, dried cherries, and pepper. Mix in the sweet and dijon mustards. Refrigerate while the lamb chops are grilling. 

Brush each of the chops on both sides with olive oil and season with salt and pepper. Grill for 4 to 5 minutes on each side for medium-rare lamb. 

Serve immediately with the fruited mustard either beside the lamb or spooned into small ramekins and set on a plate garnished with dried cherries and herbs. (Make sandwiches the next day with any leftover lamb plus a generous slathering of the mustard.)

The Dessert:

Almond Cake with Olive Oil and Orange Zest



Preheat oven to 180C/356F. Beat oil, sugar and eggs in a bowl with a wire whisk until light. Combine flour with baking powder, ground almonds and orange zest. Add to oil and sugar mixture stirring in gently. Spread mixture in a greased rectangular pan 22 x11 cm 8.65 x 4.35 inches and bake for 50 minutes. Lower heat to 170C/338F and continue baking for 10 more minutes. Test cake in the center for dryness. If still moist, allow to bake a little longer. Cool cake, remove from pan and dust with powdered sugar.


About the Products:

Gaea Sitia Extra Virgin Olive Oil

The P.D.O. region of SITIA in eastern Crete is one of the most celebrated olive oil producing territories in the world. Since the Minoan era, almost 5000 ago, the extended sunshine, the mountainous grounds and rich soils of Crete, have provided a unique microclimate for the cultivation of olive trees. Obtained directly from handpicked renowned “Koroneiki” variety olives, this cold extracted superior category olive oil carries the unique combination of a harmonious taste with a fruity & slightly peppery aroma. (MSRP $12.99)

Gaea Premium Organic Extra Virgin Olive Oil

This superb ORGANIC, extra virgin olive oil is a must-have in any kitchen. The “Koroneiki” variety organic olives are hand-picked and “cold-pressed” within hours of harvesting, producing an exceptional quality organic olive oil with unique flavor characteristics and fresh aroma. This oil has a characteristic aroma of fresh green olives and a fruity taste. A classic mix of ripe and green olives make this medium fruity oil especially versatile in the kitchen. (MSRP $12.99)

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