This dish can be prepared several hours ahead and served chilled or at room temperature. Peel and slice the cucumbers just before serving.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Slice the tomatoes lengthwise into quarters, through the stem. Place in a medium bowl; season with salt and pepper.
Step 2
Heat the oil in a small saucepan over medium heat. Add the garlic; cook, stirring, until soft but not browned, about 1 minute. Add the vinegar, lemon juice, and coriander. Let simmer 1 minute.
Step 3
Immediately pour the hot vinaigrette over the tomatoes, and let them marinate at room temperature until completely cooled. Alternatively, cover with plastic wrap and refrigerate until ready to serve.
Step 4
Just before serving, peel the cucumbers, leaving on stripes of skin for decoration, if desired. Halve the cucumbers lengthwise; scrape out the seeds with a spoon, and discard. Cut the cucumber into 1/2-inch semicircles. Garnish the tomatoes with the oregano, and serve the cucumbers in a separate bowl.
