Name: Israeli Tomato and Cucumber Salad
Total time: 1 h 35 min
Cuisine: Middle EasternAfrica & Middle-East
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)

Why This Recipe Works

We wanted to come up with a simple summer tomato salad recipe that would make the most of (and use up) some of the tomato bounty from the garden. We managed it without too much trouble, discovering that salting the tomatoes before mixing them into the salad brings out their juices, which make a great base for the dressing. We also discovered there's no need to peel homegrown tomatoes for a tomato salad recipe, because their skins are usually thin and unobtrusive.

Before You Begin

Thin-skinned English cucumbers, with or without the peel, work well in this salad.

Instructions

Core and halve tomatoes, then cut each half into 4 or 5 wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.

Meanwhile, whisk oil, lemon juice, red onion, mint, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid and toss to coat. Rest to blend flavors, about 5 minutes.

Add drained cucumber pieces; toss to combine. Adjust seasonings and serve immediately.