Ensalada de pepino y tomate: un clásico ligero de verano

Ingredientes

• 2 large English cucumbers (or 4 Persian cucumbers)
• 1 pint cherry or grape tomatoes, halved (or 2 large tomatoes, chopped)
• 1/2 small red onion, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill or parsley, chopped

Preparación

1. 1

   Slice the cucumbers into half-moons, thick rounds, or large dice. Place the slices in a colander set over a bowl. Sprinkle with the kosher salt and toss to coat. Let sit for 10-15 minutes to draw out excess water.

2. 2

   While the cucumbers rest, make the dressing. In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, and a pinch of black pepper. Whisk or shake until emulsified. Taste and adjust acidity or salt as desired.

3. 3

   After 15 minutes, rinse the cucumber slices under cold water to remove excess salt. Pat them very dry with a clean kitchen towel or paper towels.

4. 4

   In a large bowl, combine the dried cucumbers, halved tomatoes, and thinly sliced red onion. Pour the dressing over the top and toss gently to coat evenly.

5. 5

   Add the freshly chopped dill or parsley and toss once more. Let the salad rest at room temperature for about 10 minutes before serving to allow flavors to meld.

6. 6

   Give it one final stir, taste, and adjust salt and pepper if needed. Serve immediately.