Ensalada de pepino y tomate: un toque de verano

Ingredientes

• 2 large English cucumbers
• 4-5 Roma or Campari tomatoes
• 1/2 medium red onion
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 cup chopped fresh herbs (mix of parsley, dill, and basil)
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/8 teaspoon white sugar (optional)

Preparación

1. 1

   Slice the cucumbers in half lengthwise, then cut them into 1/4-inch thick half-moons. Cut the tomatoes into similar-sized wedges or chunks. Slice the red onion into very thin rings.

2. 2

   Place all the prepared vegetables in a large colander set over a bowl. Sprinkle with about 1 teaspoon of kosher salt and toss gently. Let them sit for 10-15 minutes to draw out excess moisture.

3. 3

   While the vegetables are draining, make the dressing. In a small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, black pepper, and a tiny pinch of sugar (if using). Whisk or shake vigorously until emulsified.

4. 4

   After the vegetables have rested, discard the accumulated liquid in the bowl. Transfer the salted vegetables to a clean, dry mixing bowl.

5. 5

   Pour the dressing over the vegetables and add the chopped fresh herbs. Toss everything very gently to coat evenly.

6. 6

   Let the salad sit at room temperature for at least 15 minutes before serving to allow the flavors to meld. Taste and adjust with more salt or pepper if needed.