Monday, April 26, 2010

Cucumber Salad


Cucumber Salad

I'm calling this a cucumber salad, for lack of a better term.

Immediately is just the recipe itself, followed by a photo essay with more details for the recipe.

  • 1/2 an onion, cut into very thin, moon-shaped pieces
  • 4 cluster tomatoes, diced
  • 5 small, seedless cucumbers, peeled and cut into somewhat thin pieces and quartered
  • sea salt - 2 tsp*
  • rice vinegar - 1 tbs*
  • white, granulated sugar - 1 tbs*

Place the aforementioned ingredients into a large enough container to allow it to soak up the natural juices that will result from the salt and vinegar interacting with the vegetables and onion. Let it sit for awhile (to soak up the salt, vinegar, and sugar), in the refrigerator (if you want to eat it cold - great for a hot day) before serving.


Here's the more unabridged, photo essay version of the recipe.


Half of this. An onion.

4 cluster tomatoes. Love fresh stuff.

5 seedless cucumbers.

Sea salt.

Followed by rice vinegar. Other types of vinegar, such as balsamic vinegar, are fine, too; but they will color or dye the vegetables. Not so visually appealing those other vinegars.

White granulated sugar.

Here's the preparation process.

Half the onion.

Then cut thinly, as thin as you can muster. I'm not a master cutter.

As for the tomatoes, begin by halving them.

Then, take a half and cut into smaller pieces.

Dice those babies.

Cucumbers. I peeled mine and cut the ends off. Then cut them like so.

Then half each piece, like so.

Here's where my memory gets fuzzy.

1 tablespoon of sugar.

1 tablespoon of rice vinegar.

2 teaspoons of sea salt.

Mix everything.

Let sit and then serve.

No comments: