Tomatoes a La Grecque

1. 1

   Slice the tomatoes lengthwise into quarters, through the stem.

2. 2

   Place in a medium bowl; season with salt and pepper.

3. 3

   Heat the oil in a small saucepan over medium heat.

4. 4

   Add the garlic; cook, stirring, until soft but not browned, about 1 minute.

5. 5

   Add the vinegar, lemon juice, and coriander.

6. 6

   Let simmer 1 minute.

7. 7

   Immediately pour the hot vinaigrette over the tomatoes, and let them marinate at room temperature until completely cooled.

8. 8

   Alternatively, cover with plastic wrap and refrigerate until ready to serve.

9. 9

   Just before serving, peel the cucumbers, leaving on stripes of skin for decoration, if desired.

10. 10

    Halve the cucumbers lengthwise; scrape out the seeds with a spoon, and discard.

11. 11

    Cut the cucumber into 1/2-inch semicircles.

12. 12

    Garnish the tomatoes with the oregano, and serve the cucumbers in a separate bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.