My darlin’ Zach’s family is a great group of folks. I have really lucked out in the area of proto-inlaws. His dear momma Carol makes this cool, refreshing salad in the hot months. Zach tells me his grandma made it too. I love it- and them. 🙂
Start by peeling your cukes. I like mine to have little stripes of skin left, so I had Zach peel them that way. (He may or may not have scoffed a bit, but ultimately complied. Swoon.) Slice them up nice and thin, then put them in a colander and salt ‘em. You want a little salt on each slice. Remember when Chef Kevin talked about macerating strawberries a while back? Same kind of deal. Anyway, let ‘em sit in the colander with the salt for a while.
Meanwhile, dice up the tomatoes, mince up some fresh dill, juice ½ a lemon, and dice up some green onions. Throw it all in a bowl together.
Special guest: Zach’s hands! 🙂
Thoroughly rinse your salty cucumber slices (rinse them some more!) then add them to the bowl with the tomatoes and other greenery. Stir thoroughly to combine. This tastes great on day 1, but even better on day 3. It rarely makes it that long! 😀
- 2 cucumbers, sliced thin
- 12-18 cherry tomatoes, quartered
- 4 green onions, diced
- 4 sprigs fresh dill, minced
- juice of ½ a lemon
- pepper to taste
- Salt cucumbers thoroughly. Let them sit for a little while.
- Add tomatoes, dill, onion, lemon juice and pepper to a big bowl.
- Rinse cucumbers under cold water for a few minutes. Drain excess water, then add to bowl with other ingredients.
- Stir until everything is thoroughly combined. Chill and serve.