SWEET MARINADE WITH OREGANO

Cucumber salads are frequently prepared by grating the cucumber, which yields an
almost soupy consistency. I prefer the firmer texture of this version (pictured on the
bottom-left of page 96) with crunchy slices. A dusting of dried Moroccan wild oregano
called zaâtar gives a savory edge to the sweet acidity of the sugar and lemon juice.
Standard oregano makes a fine substitution. Add a pinch of thyme, if desired.
CUCUMBERS IN
SWEET MARINADE
WITH OREGANO
SERVES 4
1 Tbsp extra-virgin olive oil
2 tsp fresh lemon juice
1 Tbsp superfine sugar
Scant 1 tsp dried oregano or zaâtar (see
page 48)
Salt
2 medium cucumbers, peeled and cut into
thin rounds
24 black olives, preferably salt-cured with
pits, rinsed
In a mixing bowl, whisk the olive oil, lemon juice,
and sugar until the sugar dissolves. Add the
oregano and season with salt. Add the cucumbers
and turn gently to coat.
Cover with plastic wrap and chill for at least
1 hour until the flavors meld.
Transfer the cucumbers to a serving bowl.
Spoon any remaining marinade on top. Garnish
with the olives and serve.