Cucumbers in Sweet Marinade with Oregano

Cucumber salads always lend a crisp and refreshing 

element to any cuisine that is loaded with seasonings and spices.

Whether it is Thai food or Indian food or the cuisine and recipes

that I am currently posting, being all things Moroccan!

Prepared for our Christmas Eve feast 2016, Moroccan Food.

As Always,

ENJOY!

Recipe Courtesy of: Morocco by Jeff Koehler

1 Tbsp. extra virgin olive oil

2 tsp. fresh lemon juice

1 Tbs. super fine sugar

scant 1 tsp. dried oregano

salt

2 medium cucumbers, peeled and cut into thin rounds

24 black olives, preferably, salt-cured with pits, rinsed.

   In a mixing bowl whisk the olive oil, lemon juice and sugar until the sugar dissolves. Add the oregano and season with salt. Add the cucumbers and turn gently to coat. 

   Cover with plastic wrap and refrigerator for at least 1 hour until the flavors meld.

   

Transfer the cucumbers to a serving bowl.  Spoon any remaining marinade on top. Garnish with the olives and serve.