Titas Cucumbers With Olive Oil Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
• Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
• Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

Steps:

• Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.

Steps:

• Peel and slice cucumber into 1/4-inch slices/rounds. (Tita used to cut the seeded centers out of the cucumber slices for me. This is not necessary, but I think it's better. You can also buy a seedless cucumber.).
• Arrange cucumber slices on a large plate.
• Lightly pour or sprinkle olive oil over rounds.
• Sprinkle with salt.

Steps:

• Make the croutons: Heat oven to 400 degrees. Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick. Transfer to a large baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
• Bake until golden brown and crunchy on the outside, 18 to 22 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.
• Make the salad: In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
• In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
• Slice the halloumi about 1/4-inch thick, then cut into bite-size strips. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a small bowl to steep.
• Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well. Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
• When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
• Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
• Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.) At the last minute, toss in the halloumi, add another good glug of extra-virgin olive oil, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a blender or small food processor, combine lime juice and garlic and blend. Add tahini and 2 tablespoons warm water and blend. Check the texture; you want a smooth, creamy liquid. If necessary, add more warm water and blend again. Add olive oil, 1/2 teaspoon salt, the cumin and the oregano, rubbing the dried leaves between your fingers to release the flavors. Taste for salt and adjust the seasonings.
• Make the chile vinegar, if desired: Place sambal in a bowl and slowly drizzle in white vinegar, stirring to loosen. Taste often and stop adding vinegar when mixture is tart and spicy, but not enough to make your eyes water.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a bowl. Drizzle lightly with olive oil and toss. Add half the dressing, toss and taste. Keep adding dressing until cucumbers are well coated but not drowned.
• Serve immediately. For each serving, scoop a large spoonful of cucumbers into a bowl, spoon a little chile vinegar around the edges and sprinkle with sesame seeds.

Steps:

• Toss cucumbers, tomatoes, onion, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.

Steps:

• Mix tomatoes, red onion, cucumber, olive oil, oregano, salt, and black pepper together in a bowl; stir to coat. Let sit for 30 minutes to blend flavors.

Steps:

• Stir together the tomato, red onion, cucumber, coriander, cumin seeds, plain yogurt, and a large pinch of sugar. Season to taste, adding more sugar if it is particularly sour.