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This marinated-tomato dish can be prepared several hours ahead of time and served chilled or at room temperature. Peel and slice the cucumbers just before serving.

Martha Stewart Living, April 2003


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Instructions Checklist
  • Slice tomatoes lengthwise into quarters, through the stem. Place in a medium bowl; season with salt and pepper.

  • Heat oil in a small saucepan over medium heat. Add garlic; cook, stirring, until soft but not browned, about 1 minute. Add vinegar, lemon juice, and coriander. Let simmer 1 minute.

  • Immediately pour hot vinaigrette over tomatoes, and let marinate at room temperature until completely cooled. Alternatively, cover with plastic wrap and refrigerate until ready to serve.

  • Just before serving, peel cucumbers, leaving on stripes of skin for decoration, if desired. Halve cucumbers lengthwise; scrape out seeds with a spoon and discard. Cut cucumber into 1/2-inch semicircles. Garnish tomatoes with oregano, and serve cucumbers in a separate bowl.