The texture of this salad depends upon very thinly sliced cucumbers and shallots. Be sure to slice the vegetables 1/8 to 3/16 inch thick; a mandoline will make a quick work of preparing the vegetables. This salad is best served within 1 hour of being dressed.

2 small cucumbers, peeled,halved lengthwise,seeded, and sliced thin

2 1/2 tbsp white wine vinegar

1 tsp extra virgin olive oil

1 tsp sugar

3/4 tsp lemon juice

Salt and pepper

2 tbsp chopped pitted kalamata olives

1 small shallot, sliced thin

1/2 tsp minced fresh oregano

1 1/2 tbsp sliced almonds. toasted and chopped coarse

1.Line rimmed baking sheet with paper towels  and evenly spread cucumber slices on sheet. Refrigerate while preparing dressing.

2. Bring vinegar to simmer in small saucepan over medium-low heat; continue to simmer until reduced to 1 tbsp, 3 to 5 minutes. Transfer to large bowl and let cool completely, about 5 minutes. Whisk in oil,sugar,lemon juice, 1/2 tsp salt, and pinch pepper until well combined.

3. Add olives, shallot, oregano, and cucumbers to bowl with dressing and toss to combine. Let set for 5 minutes, then toss to redistribute dressing. Season with salt and pepper to taste, sprinkle with almonds, and serve

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