Cucumber and Olive Salad

Yield

Serves 8-12.

Ingredients

• 16-18 Lebanese/Persian or Japanese cucumbers (or 6-8 English cucumbers)
• 1 tsp salt, for cucumbers
• 1 red or yellow onion, minced or grated
• 3 tsp granulated sugar
• 3 tbsp red or white wine vinegar
• 4-5 tbsp olive oil
• 2-3 tsp zaatar or 2 tsp chopped lemon thyme
• ¾ tsp salt or to taste
• 1 whole lemon, juiced
• Fresh ground black pepper
• ½-¾ cup black olives
• Toasted flatbread, for serving

Steps

1. Wash cucumbers and dry with paper towels. Do not peel the cucumbers if skins are thin and tender. Coarsely grate cucumbers, mix with 1 tsp. salt, and drain well over strainer.
2. Finely dice or grate onion and add to the cucumber along with the sugar. Toss together.
3. In a small bowl, whisk together vinegar with the olive oil and then add the lemon juice, salt, ground black pepper and zaatar. Whisk the ingredients together and toss into the strained cucumbers.
4. Cover and chill 15 minutes. Scatter olives around and serve with flatbread.

Source

Chef Joe’s Culinary Salon, joe@theculinarysalon.com.