Israeli Tomato and Cucumber Salad

Name: Israeli Tomato and Cucumber Salad
Yield: Serves 6
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 4 - 5 , large vine-ripened tomatoes (about 1 1/2 pounds); 1/2 teaspoon, table salt; 3 tablespoons, extra-virgin olive oil; 2 tablespoons, lemon juice from 1 lemon; 1/4 cup, finely chopped red onion; 1/4 cup, finely chopped fresh mint leaves; , Ground black pepper; 2 , medium cucumbers, peeled, quartered, seeded, cut into 1/4-inch pieces, tossed with 2 teaspoons salt in strainer set over bowl, and drained about 1 hour (discard liquid)

Side Dishes
Africa & Middle-East
Middle Eastern
Fruits & Vegetables
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated July/August 1998

To create a nicely balanced acidic base for the dressings in these salads, salt the cut tomatoes and let them sit for 15 to 20 minutes to extract some juice.

SERVES 6

TIME 35 minutes, plus 1 hour draining

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