For this cucumber salad, cool and crunchy cucumbers works in tandem with a garlic-infused chili oil to yield a refreshing summer appetizer. A slight tangy is introduced from fresh lemon juice accented with ground coriander. This marinade can be applied to other vegetables, but it works most amazingly with cucumbers due to their absorbent nature as if you’re making pickles. Serve this as a topping for some hummus and pita.
Mix this spicy and tangy marinade into your vegetables a few hours before serving. Note that olive oil hardens when chilled, so if you refrigerate this cucumber salad, be sure to let it come to room temperature before serving time. Use this cucumber salad with any type of hummus, or my fantastic black-eyed pea dip. I also recommend using this marinade for chickpeas.
Ingredients for cucumber salad
• 3 cucumbers, peeled and seeded
• ½ cup olive oil
• 2 tablespoons chili oil
• 3 cloves garlic, peeled
• juice of 1 lemon
• 1 teaspoon kosher salt
• 4 stalks scallions
• 1 cored vine tomato
• ½ tsp coriander
• ½ tsp black pepper
• chopped parsley (optional)
I tried this recipe with carrots and cauliflower with okay results. Carrots do not absorb the marinade very easily, but the cauliflower does so a little better.
Instructions
1. Slice garlic crosswise, then cut each slice into vertical matchstick-like pieces.
2. Place garlic in a small skillet or saucepan with the olive oil and heat on medium high until the garlic is sizzling and begins to turn slightly golden.
3. Remove from heat and let the garlic oil cool just to warm.
4. Meanwhile, peel and core the cucumbers, core the tomato, and chop the scallions and parsley, grind the coriander and black pepper.
5. In a medium bowl thoroughly whisk together the garlic oil, chili oil, lemon juice and salt.
6. Combine all other ingredients, mix thoroughly and let the marinade work itself into the cucumbers at room temperature for at least 2 hours.
This recipe is amazing with hummus.
