• Prep the cucumbers: Arrange thin cucumber slices on a paper towel-lined baking sheet to remove excess moisture. Chill in the fridge while preparing the dressing.
• Make the dressing: In a small saucepan, simmer the vinegar until reduced to about 1 tablespoon, which takes roughly 3 to 5 minutes. Pour it into a large bowl and allow to cool for around 5 minutes. Stir in the olive oil, sugar, lemon juice, salt, and pepper until blended.
• Assemble the salad: Mix the chilled cucumbers with olives, shallot, and oregano. Combine with the dressing and let it sit for 5 minutes, then mix again to ensure even coating. Finish by seasoning with additional salt and pepper to taste and top with the chopped almonds. Serve immediately.

Variations

Cucumber Salad with Chile, Mint, and Peanuts

• Omit pepper, olives, and shallot
• Use 1 tsp vegetable oil instead of olive oil
• Increase sugar to 1¼ tsp
• Replace lemon juice with ¾ tsp lime juice
• Add 1½ tsp fish sauce and 1 minced Thai chile to dressing
• Swap oregano for 2 tbsp minced fresh mint
• Replace almonds with 2 tbsp chopped toasted peanuts

Cucumber Salad with Jalapeño, Cilantro, and Pepitas

• Omit pepper, olives, and shallot
• Use ¾ tsp lime juice instead of lemon juice
• Add 1 tsp grated lime zest and ½ minced jalapeño chile to the dressing
• Swap oregano for ½ cup minced cilantro
• Use 1½ tbsp toasted pepitas in place of almonds

Cucumber Salad with Ginger, Sesame, and Scallions

• Omit pepper, olives, and shallot
• Use 1 tsp toasted sesame oil instead of olive oil
• Increase sugar to 1¼ tsp
• Use ¾ tsp lime juice instead of lemon juice
• Add 1 tsp grated ginger to dressing
• Swap oregano for 2 thinly sliced scallions
• Use 1½ tbsp toasted sesame seeds instead of almonds