Cucumber and Olive Salad

Tags

cucumber, dish, food, olive, salad, side, sour cream, Southern, vegetarian

Cucumbers were on sale last week for a dollar a piece- the good English ones. Love those things. Anyway, I threw together this salad one night. It’s pretty good, though next time I will make some adjustments- some dill or parsley, a microplaned garlic clove, maybe more onion.

Cucumber and Olive Salad (a variation of this recipe)

• 1 cup sour cream
• 1/4 sweet onion, thinly sliced
• 1 1/2 tbsp lemon juice, freshly squeezed
• 1/4 cup salad olives, finely chopped
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 2 large cucumbers, sliced
• 3 dashes your favorite Louisiana-style hot pepper sauce

Combine all ingredients except cucumbers and mix well. If you prefer your cucumbers peeled, peel them and then slice to 1/4-inch thickness. Add cucumbers to the dressing mixture and stir. The flavors will continue to improve the longer the mixture sits in the refrigerator.

Olive Tapenade

Tags

appetizer, dressing, food, Italian, olive, sandwich, tapenade

I made this lovely little tapenade for the Spicy Italian Sandwich that I posted a few days ago. Even though I used it as a sort of relish, it would also be good as a dip with pita chips. Plus, it keeps a while in the fridge! So you can use this again and again to liven up those cold cut sandwiches.

One Year Ago: Tilapia with Tomatillos

Olive Tapenade

• 1/2 pound pitted mixed olives, drained well
• 2 anchovy fillets, rinsed
• 1 small clove garlic, minced
• 2 tbsp capers
• 2 to 3 fresh basil leaves
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp extra-virgin olive oil

Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.