Cucumbers With Olives Recipes

CUCUMBER AND OLIVE APPETIZERS

Steps:

• Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
• In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.

BALSAMIC-DRESSED CUCUMBER WITH OLIVES

Steps:

• Run a fork down the length of the cucumber until it's stripy all over.
• On a chopping board, use a knife to chop off the ends.
• Carefully cut them in half across the middle, then in half lengthways.
• Use a teaspoon to gently scoop out and discard the seeds.
• Chop the cucumber up into 1cm chunks and place in a mixing bowl.
• Place the olives on a chopping board, squash them with the heel of your hand, pull out and discard the stones, then roughly chop them and add them to the bowl.
• Trim and finely slice the spring onions and add them to the bowl.
• Add the balsamic vinegar and 4 tablespoons of extra virgin olive oil.
• Squeeze in the juice of ½ a lemon, using your fingers to catch any pips.
• Sprinkle over a pinch of black pepper.
• Pick and tear over the mint leaves, toss everything together, then serve.

OLIVE-CUCUMBER TOSSED SALAD

Steps:

• In a large bowl, combine the salad dressing, cucumbers, olives and Creole seasoning. Cover and refrigerate for at least 30 minutes. , Just before serving, place the salad greens in a large bowl; add cucumber mixture and toss to coat.

CUCUMBER OLIVE SALAD

Steps:

• Wash, dry, trim and slice the cucumbers thin; place in serving bowl.
• Pit and chop olives and add to bowl.
• Add oil and vinegar to salad, and stir to mix well.

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

Steps:

• In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
• Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
• Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
• In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
• To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

CUCUMBERS WITH OLIVES

Steps:

• Put the cucumber slices in a colander, sprinkle with a little salt and leave to drain for 30 minutes.
• Rinse the cucumbers, drain, pat dry and put in a salad bowl.
• Sprinkle with dill, drizzle with lemon juice and oil.
• Add the olives, season with salt if necessary and toss.
• Leave to stand for a few minutes, then serve.