SERVES 4 TO 6
This salad is best served within one hour of being dressed.
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
½ cup pitted kalamata olives, chopped coarse
1 shallot, sliced very thin
½ cup chopped fresh parsley
1 teaspoon minced fresh oregano
3 tablespoons sliced almonds, toasted and chopped coarse
1. Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.
2. Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lemon juice, oil, sugar, salt, and pepper.
3. When ready to serve, add cucumbers, olives, shallot, parsley, and oregano to dressing
and toss to combine. Let stand for 5 minutes; retoss, sprinkle with almonds, and serve.