Arugula Salad with Radishes and Mint

4 – 6 mint leaves
About 6 Tablespoons extra virgin olive oil
About 1 ½ Tablespoons red wine vinegar
Salt
1 ½ ounces plain cracker bread
About 4 ounces arugula, washed and dried
1 small, firm cucumber, peeled
4 small radishes, washed and trimmed
2 ounces feta, drained
Freshly ground black pepper
12 small olives, such as Nicoise or Picholine, or a mix

Coarsely chop the mint leaves.  Combine with oil, vinegar, and salt to taste.

Break the cracker bread into bite-sized pieces into a wide salad bowl.  Toss with about 1/3 the vinaigrette.  Add the arugula and toss to coat.

Slice the cucumber into very thin slices using a knife or a mandoline. Slice the radishes into thin coins. Add the cucumbers and radishes to the salad and drizzle with remaining vinaigrette then fold gently to coat.

Crumble the feta over the salad, and add a few grinds of pepper. Taste and add more vinaigrette, salt or pepper to taste.  Plate and garnish each salad with olives.

Adapted from The Zuni Café Cookbook by Judy Rodgers