This is an incredible dish for summer. It’s cool and refreshing, and has just the right level of spice to it. It’s also very easy to prepare. Makes four servings.
To make it:
- 1 English cucumber, cut into 1/8″ half-moons
- 3 plum tomatoes, cut in quarters lengthwise, then in half widthwise
- one handful (about a dozen) pitted kalamata olives
- 1 tbsp red wine vinegar
- 2 tbsp cider vinegar
- 3 tbsp olive oil (preferably light)
- 1 tsp dill
- 1 tsp Penzey’s Trinidad Lemon-Garlic Marinade seasoning OR:
- pinch of salt
- pinch of garlic powder
- pinch of dried ginger
- freshly-grated zest of 1/2 lemon
Add all ingredients in a large bowl (I tend to layer cucumbers, then tomatoes, then olives, then spices, then vinegars and oil). Toss to coat.