My dear friend Sandra Marine brought over some beautiful home grown cucumbers which inspired this dish. It’s a fantastic appetizer to serve for a small gathering unless of course your guests don’t like kalamata olives, which is what happened to me. But that was fine because I just ate them myself!
Ingredients
2 roma tomatoes
1/4 cup kalamata olives
1 garlic clove, minced
1 tablespoon chopped flat leaf parsley
2 large cucumbers
Basil extra virgin olive oil (Click here to buy)
Preparation
Dice tomatoes and olives. Combine with garlic and parsley in a small bowl. Slice cucumbers into 1/4 inch thick slices. Arrange cucumber slices on a platter. Top each cucumber slice with the tomato mixture, drizzle with basil extra virgin olive oil.