Tomatoes a la grecque
Instructions:
- This dish can be prepared several hours ahead
and served chilled or at room temperature. Peel
and slice the cucumbers just before serving.
- 2 pounds small ripe tomatoes
- Coarse salt and freshly ground pepper
- 1/4 cup olive oil
- 1 garlic clove, minced
- 1/4 cup white-wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground coriander
- 2 cucumbers
- 1 tablespoon dried oregano, for garnish
- Slice the tomatoes lengthwise into quarters, through the stem. Place in a medium bowl; season with salt and pepper.
- 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.
- 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.
- 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.