cucumber salad



i'm a bit scattered.

(understatement)

and every once in a while i accidentally leave the house

and later realize i haven't put on any deodorant.

PLEASE tell me this has happened to you.

please? :)

(like 5 times a year)

anyway, i was on my way to meet a friend for a walk

on one of the hottest days of the summer

and realized this very thing.

good thing i practically live out of my car.

a light bulb went on and i decided it was highly likely

that somewhere in my mess of a car i could find some.

sure enough after rummaging in the trunk for all of 30 seconds... BINGO!

i knew all that stuff would come in handy someday :)

recipe via america's test kitchen

ingredients

2 small cucumbers, peeled, halved lengthwise,

seeded, and sliced thin

2.5 tablespoons white wine vinegar

1 teaspoon extra virgin olive oil

1 teaspoon sugar

3/4 teaspoon lemon juice

salt and pepper

2 tablespoons chopped pitted kalamata olives

1 small shallot, sliced thin

1/2 teaspoon minced fresh oregano

1.5 tablespoons sliced almonds,

toasted and chopped coarse

*i was super generous with the almonds, olives, and oregano.

directions

1. line 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 tablespoon, 3-5 minutes.

transfer to large bowl and let cool to room temperature, about 5 minutes.

3. whisk in oil, sugar, lemon juice, 1.2 teaspoon salt,

and a pinch of pepper until well combined.

4. add cucumbers, olives, shallot, and oregano to dressing and toss to combine.

let sit for 5 minutes, then toss to redistribute dressing.

season with salt and pepper to taste, and sprinkle with almonds.

5. serve & enjoy :)

i LOVED this salad. amazing crisp with awesome flavors.