Cucumber Salad with Olives, Oregano, and Almonds

Name: Cucumber Salad with Olives, Oregano, and Almonds
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

Side Dishes
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated July/August 2011

A watery salad is usually a given when cucumbers are in the mix. But what if, instead of trying to get rid of the excess liquid, we used it to our advantage?

SERVES 4 to 6

TIME 40 mintues

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