Tomato-Cucumber Salad

 

Tomato-Cucumber Salad

(4 servings)

Ingredients:

1½ lb. Fresh Summer Tomatoes

1 large English Cucumber

2½ tsp. Kosher Salt, divided

½ tsp. Black Pepper

3 each Scallions, thinly sliced diagonally (see note)

1 medium clove Fresh Garlic, finely grated

1 tbsp. Dried Mint

1 tsp. Lime Zest, grated

¼ cup Fresh Lime Juice

¼ cup Fresh Cilantro, chopped

2 tbsp. Extra Virgin Olive Oil (optional)

Directions:

Core and cut tomatoes into 1-inch pieces.  Slice cucumber in half lengthwise, seed it and slice into ½ inch pieces.  Place the tomato and cucumber in a large colander.  Set in a sink and sprinkle with 2 tsp. salt.  Gently toss to combine and let stand for 20 minutes.  Toss once or twice to encourage the liquid to drain.  In a large bowl, combine scallion whites with ½ tsp. salt.  Then use your hands to gently rub the salt into the scallions until slightly softened and wilted.  Stir in garlic, mint, lime zest and juice.  Set aside until tomato-cucumber mixture is ready.  Add the tomato-cucumber mixture to the bowl with the white scallions.  Next add the black pepper, scallion greens and cilantro.  Toss to combine, taste and adjust seasoning if needed with salt and pepper.  Transfer to a serving bowl and drizzle with a little of the oil and serve.

Notes:              After slicing scallions, keep white and green parts separate.

Ideas for Future Efforts

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