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

　　

Ingredients

serves 6 to 8

　　2 pounds small ripe tomatoes

　　Coarse salt and freshly ground pepper

　　1/4 cup olive oil

　　1 garlic clove, minced

　　1/4 cup white-wine vinegar

　　1 tablespoon fresh lemon juice

　　1/2 teaspoon ground coriander

　　2 cucumbers

　　1 tablespoon dried oregano, for garnish

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.