dilled cucumber tomato salad

Dilled cucumber tomato salad

Pared cucumber

slice off the seeds

diced cucumbers

salt the cucumbers to create a brine

Pressing the cukes into the brine

diced green onion

Garden fresh roma and grape tomatoes

de-seed the tomato

Cucumber tomato salad with dill and vinegar is a cool and crisp side dish in summer. This garden fresh recipe is easy to prepare ahead will bring rave reviews at your family table or potluck gathering. This delicious pickled cucumber tomato dill salad is sure to be a summer family favorite.

Ingredients:
2 cucumbers
2 tablespoon salt, divided
3 spring onions
2 - 3 cups cups diced tomato
1 cup vinegar
2 tablespoon sugar
1 tablespoon dill
1/2 teaspoon pepper

Wash and pare the skin off of two fresh cucumbers. Cut off the ends and discard.

Quarter the cucumbers lengthwise. Slice off the excess seeds and discard.

Dice the cucumbers into bite size pieces.

Layer the diced cucumber in a bowl. Generously sprinkle each one inch layer with salt.

Place a plate on top of the cucumbers.

Weigh down the plate with a can of soup, canister, or any such object. This step will create brine while removing excess moisture from the cucumbers and results in a crispier finished cucumber salad. Leave at room temperature for 2 or more hours. The featured example had 1/3 cup of liquid after 3 hours. Drain and discard the liquid when ready to assemble the next step.

Dice three or four spring onions. If you prefer, red or Vandalia onion can be used. Add in over the drained cucumbers.

Rinse and drain your tomatoes. A couple large tomatoes, or several roma, cherry, or grape tomatoes can be used; mix and match as available. Aim for a ratio of approximately equal amounts of cucumber and tomato.

Dice the tomatoes. De-seed as needed for your variety. The featured homegrown grape tomato was de-seeded by gently pressing on the tomato while slicing. Scrape off the excess seeds and add the flesh to the dish to reduce excess moisture and make the finished salad crispier.

Measure ¾ to 1-cup vinegar. Use apple cider, white, wine, or balsamic to your taste. Combine with 1 tablespoon salt, 2 tablespoon sugar, 1 TBSP dill, and ½ teaspoon pepper. Pour over the cucumbers and mix well.

Chill the cucumber dill salad for a minimum of 3 –4 hours. Serve with a slotted spoon or drain excess liquid from the bowl. This type of salad improves in flavor the longer it marinades in the seasoned brine. Enjoy!

Tips:

Experiment with ingredients to your taste. Add bell peppers, pickled ginger, olives or cheeses if desired.
Store in the fridge. This salad keeps for days as it is pickled.
Cucumber tomato salad makes a great summer pot luck salad as it can be left at room temperate for several hours.

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