Cucumber Salad with Olives, Oregano, and Almonds

Name: Cucumber Salad with Olives, Oregano, and Almonds
Yield: Serves 4 to 6
Ingredients: 4 , cucumbers, peeled, halved lengthwise, seeded, and sliced very thin; 1/3 cup, white wine vinegar; 1 tablespoon, lemon juice; 2 teaspoons, extra virgin olive oil; 1 1/2 teaspoons, sugar; 1 teaspoon, salt; 1/8 teaspoon, pepper; 1/2 cup, pitted kalamata olives, chopped coarse; 1 , shallot, sliced very thin; 1/2 cup, chopped fresh parsley; 1 teaspoon, minced fresh oregano; 3 tablespoons, sliced almonds, toasted and chopped coarse

4 comments

Appears in Cook's Illustrated July/August 2011

A watery salad is usually a given when cucumbers are in the mix. But what if, instead of trying to get rid of the excess liquid, we used it to our advantage?

SERVES4 to 6

TIME40 mintues

has video

WHY THIS RECIPE WORKS

We started our Cucumber Salad recipe by selecting American cucumbers, which are crunchier than their English cousins. Draining the thinly sliced cucumbers on paper towels helped to wick away some of their moisture, and using some of the rem...

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