I was looking for an easy & quick salad recipe and found a gem in The Complete Cooking for Two Cookbook by America’s Test Kitchen. I love watching the show on PBS. It is part of my favorite PBS Saturday morning line up!
One of the changes I made with this recipe was the fresh oregano which is in the original recipe title. I did not have any fresh oregano on hand (not summer yet!), so I used Tai basil because that is what I had available. Personally, I think most fresh herbs would work in this salad.
There would be some minor changes the next time I make this recipe (there will certainly be a next time!). I would use more cucumber. The recipe calls for 2 small cucumbers, but what is considered small? The cucumbers from the grocery store looked like they were large to me, but after making this salad they are probably considered medium. I used a large shallot instead of a small shallot which was listed in the ingredients and it was a little too much. I would use a small shallot next time.
Some people may not like Kalamata olives so black olives could be used, but I think Kalamata olives are the best. Don’t skip the sliced almonds! It really adds to the salad. The recipe serves two, but I think it could easily be doubled. Below is the adapted recipe:
Cucumber Salad with Olives, (Oregano) and Almonds
Serves 2
2 small or 1 ½ medium cucumbers, peeled, halved lengthwise, seeded and sliced thin
2 ½ T white wine vinegar
1 tsp extra-virgin olive oil
1 tsp sugar
¾ tsp fresh lemon juice
Salt and pepper
2 T chopped pitted Kalamata olives
1 small shallot, sliced thin
½-1 tsp fresh herbs like oregano, basil, dill, tarragon (don’t substitute dry herbs here)
1 ½ T toasted sliced almonds
Line baking sheet with paper towels and evenly spread the cucumber slices. Refrigerate until ready to use.
In a small saucepan add vinegar and bring to a simmer. Simmer a couple of minutes until it reduces to about 1 tablespoon. Once reduced put into a large bowl and let cool to room temperature. To cooled vinegar whisk in oil, sugar, lemon juice salt and pepper until combined. A small whisk or a fork works well for this slight amount.
Add the cucumbers, shallots, olives and herbs to the bowl. Toss to combine. Let sit for 5 minutes and then toss again. Add additional salt & pepper if needed. Sprinkle with the almonds and serve!
This salad recipe was added to my Favorites Binder. I hope it becomes one of your favorites as well!
Minnesota Food Lover 