Spanish Cucumber Salad
Veg-EZ Video e-Cookbook – 1m 57s
Serves 4
2 cucumbers
2 tomatoes
1/2 medium red onion
2-3 tablespoons red wine vinegar
6-7 tablespoons extra virgin Spanish olive oil
½ teaspoon of fine sea salt
Preparation:
Peel the cucumber with a vegetable peeler or knife. (Some English or European cucumbers do not require peeling) Next slice the cucumbers into rounds, about an 1/8 of an inch thick. Cut each of the tomatoes into eight pieces. Thinly slice the red onion into rings and cut the rings in half.
Place all of the vegetables into a serving bowl and sprinkle the salt over the top. Fold to combine. In a small bowl whisk together the vinegar and 6 tablespoons of the olive oil until emulsified and pour over the top of the vegetables. Garnish with toasted pumpkin seeds and fresh black pepper.
Best served at room temperature.
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