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salad

Cucumber and Tomato Salad

  • 2 medium-size cucumbers
  • 3 ripe tomatoes, 3/4 pound
  • ½ cup chopped red onion
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons red-wine vinegar
  • 4 tablespoons olive oil
  • ½ teaspoon ground cumin
  • Salt and freshly ground pepper to taste

[I ended up doubling cumin and dill and adding extra vinegar]

Preparation

  • Peel the cucumbers and split them in half. Scoop out the seeds with a spoon.
  • Slice the cucumbers crosswise. There should be about 3 cups.
  • Core the tomatoes and cut them into 1/2-inch cubes. There should be about 3 cups.
  • Put the onion, dill, vinegar, oil, cumin, salt and pepper in a bowl.
  • Beat briskly with a wire whisk. Add the cucumbers and tomatoes. Toss well and serve.

https://cooking.nytimes.com/recipes/7529-cucumber-and-tomato-salad?utm_source=sharetools&utm_medium=email&utm_campaign=website

salad.txt · Last modified: 2021/05/28 11:05 by zeppo