 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 14 | medium | cucumber, Sliced | 1 1/8 | cups | white wine vinegar | 1 3/4 | fliud ounces | lemon juice, bottled | 2 1/3 | tablespoons | olive oil, extra virgin | 1 3/4 | tablespoons | sugar | 1/2 | teaspoon | black pepper | 1 1/8 | tablespoons | salt | 53 1/2 | large | kalamata olives, sliced | 1 3/4 | cups | parsley, chopped | 1 1/8 | tablespoons | oregeno | 1/2 | cup, whole | almonds |
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Steps
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Sequence
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Step
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| 1 | Slice cucumbers thinly and then refrigerate on paper towels. | 2 | Reduce vinegar to 2 Tbl, 4 to 6 minutes. Cool to room temp, 10 minutes. Whisk in lemon juice, oil, sugar, salt, and pepper. | 3 | Add cucumbers, olives, parsley, and oregano to dressing and toss to combine. Let stand for 5 minutes, retoss, sprinkle with almonds, serve. |
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