This salad is quick, easy and delicious. It’s my favorite use for cucumbers (after pickles, of course). Just to warn you though, once you’ve had this salad, you may be addicted.
I used to eat this salad daily when I lived in Chile. It was a staple at every meal, and once I learned about the magic of white wine vinegar, I was hooked!
I start by peeling my cucumbers. Not completely, but mostly. I find that the flavors of the salt and vinegar seem to better permeate the veggie this way. It may just be that in Chile you never knew under what kind of circumstance your veggies were grown, so you peeled it, but that’s the way I like it now…
After peeling, slicing and halving the cucumber I put the pieces into a bowl with salt to taste while I get everything else ready. The salt brings out the crisp, fresh flavors of the cucumbers. Adding that before anything else means that your cucumbers become the star of the show. Add everything else a few minutes later and you’ve got a simple yet savory salad snack!
Here’s the recipe- ¡Buen Provecho!
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- 2 Cucumbers, medium
- 2 Roma Tomato Chopped
- 1 Tbsp. White Wine Vinegar
- Salt to taste
Ingredients
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- Wash, slightly peel, and slice cucumbers. Halve slices and put in a bowl. Add salt to taste (less than 1/4 tsp.) Set aside.
- Chop tomatoes. Add tomatoes to cucumbers and mix. Pour in white wine vinegar. Allow salad to sit for at least 5 min. before serving.
Side note: Chileans usually add onions to this salad too- which is also delicious, but I like to concentrate my taste buds on the cukes, so I left them out this time around. Feel free to add half a thinly sliced red onion to the mix to eat it ‘a la chilena’
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