Cucumber-Parsley Salad
serves 4
Refrigerating the cucumber with the oil and vinegar allows it to soak up all the flavors; toss with parsley before serving for a fresh, green taste.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 or 3 medium cucumbers
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red or white wine vinegar
1 clove garlic, minced
1/4 cup chopped parsley
prep: 10 minutes
total: 35 minutes
bowl
1. Peel the cucumbers, split them in half lengthwise, scape out the seeds, and slice thinly.
2. In a bowl, toss with salt and set aside for 10 minutes.
3. Squeeze cucumber slices gently to remove excess moisture. Toss the drained slices with the olive oil, lemon juice, vinegar, garlic and a sprinkling of salt and pepper. Refrigerate for at least 15 minutes. Toss in the parsley.
