Sesame Cucumber and Tomato Salad
by Melanie Foster
serves: 6
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Cool, crisp, tangy and rich all at the same time. This salad is simple and can be made ahead. Goes well with any heavy meal or Asian food. |
| Ingredients: |
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1 |
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cucumber, large |
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1 tsp |
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salt, divided |
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2 tbsp |
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rice or white balsamic vinegar |
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2 tbsp |
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dark sesame oil |
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4 tsp |
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sugar |
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1 |
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garlic clove, minced or sliced |
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3 |
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roma tomatoes |
| Directions: |
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Peel the cucumber if it is waxy, cut lenthwise and scrape out the seeds. Cut each half lengthwise again into long strips. Cut the strips into 1 inch long rods. Toss with 1/2 tsp salt and mix well with your hands. Set aside for 30-60 min. In a bowl whisk together remaining 1/2 tsp salt, vinegar, oil, sugar and garlic. Cut the tomatoes into lenthwise strips. When cucumber is ready, rinse well and pat dry. Toss the cucumber and tomato strips with the vinaigrette and let stand 30 minutes at room temperature until serving. Refrigerate leftovers up to 3 days.
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