Grilled Cucumber Salad

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Nutrition per serving    (USDA % daily values)
CAL
296
FAT
90%
CHOL
0%
SOD
1%

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Ingredients for 4 servings

1/4 cup chopped flat-leaf parsley

1/2 cup olive oil, plus additional for cooking

3 tablespoons lemon juice

½ teaspoon toasted and ground cumin seed

½ teaspoon toasted and ground coriander seed

½ teaspoon red pepper flakes

1 English cucumber

1 white onion or yellow onion (ideally Wala Wala or Vidallia)

2 (8-ounce) heirloom tomatoes

1/4 cup mint leaves, torn in half

Grapeseed oil

Salt and pepper

Preparation

1.

Cut the cucumber into ½ inch rounds, all exactly the same width. To easily ensure that all of your slices are the same width, place a strip of tape on your cutting board and mark two dots, ½ inch apart, with a pen on the tape. Then hold your cucumber next to the tape while slicing, using the dots as a guide.

2.

Slice the onions into ½ inch slices crosswise, keeping the rings together.

3.

Lightly brush the onion and cucumber slices with olive oil using a pastry brush and season with salt and pepper on both sides.

4.

Preheat a panini press on high heat so it reaches 380°F (if you do not have a panini press, use a sauté pan and top with cast-iron pan for weight).

5.

Sear the cucumber slices and the onion slices in the panini press until they are deep golden brown, approximately 4 minutes. Onions may take slightly longer than cucumbers.

6.

Chop the parsley and mix with olive oil, lemon juice, cumin, coriander and red pepper flakes, whisking ingredients together in bowl to emulsify the dressing.

7.

Cut each tomato into 8 wedges and set aside on large plate.

8.

Transfer the cucumbers and onions to plate with paper towel to remove excess grease.

9.

Transfer the cucumbers and onions to the plate with tomatoes and lightly drizzle with dressing, making sure not to overdress (you will most likely have leftover dressing).

10.

Adjust the seasoning of the vegetables with salt and pepper if necessary and garnish with mint.

View instructions at
Cook Taste Eat

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