When you’re feeling like it’s just too hot outside to cook, this fresh and cool Moroccan cucumber salad is what you need. Not only does it only take a few minutes to throw together, it is also so crisp and invigorating served alongside just about any main dish.
This refreshing salad is simple, but demonstrates a complexity of sweet, briny, and herby flavors. I like to serve this salad with Moroccan-spiced chicken or fish because the cucumbers really balance the heat. So tonight make this salad, sit outside, fire up the grill, pour a glass of wine, and have a lovely evening. Ahhh, I love summer.
Ingredients:
2 cucumbers, sliced and quartered
¼ c. kalamata olives
2 tsp. white vinegar
1 Tbsp. olive oil
1 Tbsp. agave
1 tsp. oregano
1 tsp. thyme
Salt to taste
Combine all ingredients except for the olives in a large serving bowl and stir to combine. Chill for at least 30 minutes. Add the olives before serving. Enjoy!