Serving
(click to enlarge)

 Cucumber Tomato Salad
Uzbekistan
Serves:
Effort:
Sched:
DoAhead:		 4 sal
*
3/4 hrs
Best
A simple but satisfying salad with just a little bite, easy to make and uses only familiar ingredients.



8
14
8
tt
1/8
tt
2
1-1/2 		oz
oz
oz

t

T
T 		Cucumbers (1)
Tomatoes
Onion
Salt
Pepper black
Pepper red (2)
Oil (3)
Wine Vinegar red
  1. Slice CUCUMBERS (Note-1) thin, quarter TOMATOES lengthwise (unless small) and slice crosswise about 1/4 inch. Halve ONION lengthwise and slice crosswise very thin. Mix all.
  2. Stir in SALT, BLACK PEPPER, RED PEPPER and OIL until well coated
  3. Stir in WINE VINEGAR and chill for at least 1/2 hour to blend flavors.
NOTES:
  1. Cucumbers: should be smaller diameter pickling or some other unwaxed version (Kirby, Persian, English, Mediterranean, European, Japanese). If you have to use waxed American blimp cucumbers peel and halve lengthwise before slicing.
  2. Pepper Red: I use 1/8 t Reshampatti, a medium hot powder from India, or for a richer flavor twice as much Aleppo, a mild flavorful powder from Lebanon.
  3. Oil: the "proper" oil is probably Sunflower, but I use pure olive oil anyway on the theory they'd use it if they had it (extra virgin would change the flavor a lot).
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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