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Mili Takashima

Italian Cucumber-Tomato Salad

This simple salad takes freshness from the garden, and makes a very easy, traditional salad that is often enjoyed for lunch when it's just too hot to cook. Pair this with crusty bread.
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Ingredients Method Video

Ingredients
  

  • 4-5 cups cucumbers - peeled, cut
  • 2-3 cups tomato - cut - typically cherry or grape
  • 2-3 fresh cloves of garlic - sliced thin
  • 1 teaspoon coarse kosher salt add an extra 1/2 teaspoon - always salt to taste
  • 4-6 tablespoons olive oil
  • 1 tablespoon fresh-crushed dried oregano

Method
 

  1. Wash the cucumbers and tomatoes. Cut grape or cherry tomatoes in half. Keep the seeds. Remove the acidity from the cucumbers and peel, and cut. Keep all of the seeds. Place chopped fruit into a bowl.
  2. Slice garlic and sprinkle onto the top. Add salt. Pour over olive oil. Srinkle on hand-crushed dried oregano. Toss salad.
  3. Chill for 30 minutes before serving. Remove garlic pieces if you don't want to eat raw pieces. Serve with crusty bread to soak up all of the juices that are made while the salad marinates.
  4. Refrigerate left overs. A dressed-salad will soften over time so eating it within the day is best.

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