Serves 4-6
I cut in half and it’ll serve 4 as a side
4 cucumbers, peeled, halved, seeded and sliced very thin
1/3 cup white wine vinegar
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 and1/2 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cup pitted kalamatas olives chopped, I used black olives
1/2 cup chopped fresh parsley
1 shallot sliced thin
1 tsp fresh oregano
3 tbsp sliced almonds toasted and chopped
1. Line baking sheet with paper towels. Spread sliced cucumbers in a single layer and refrigerate while preparing dressing.
2. Bring vinegar to a summer in a small saucepan over medium low heat, cook until reduced to 2 tbsp, 4-6 minutes. Transfer to a bowl and cool 10 minutes. Whisk in lemon juice, oil, sugar, salt and pepper.
3. Add, olives parsley, shallot, oregano, and cucumbers to the dressing and toss. Let sit 5 minutes and toss again. Sprinkle with almonds. Serve.
I’m thinking toasted sesame seeds could be substituted for the almonds.
Courtesy of CSA member Kathy C.
