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

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Appears in Cook's Illustrated July/August 2011

SERVES4 to 6

TIME40 mintues

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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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