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Salata
(Cucumber Salad)
Me
and my family are enjoying more and more the fresh flavors of the Mediterranean.
We're actually losing weight eating these healthier foods. This is one of the
most simple of all salads. Let it sit for at least a day so that the flavors develop.
These is another recipe from Sephardic Cooking by Copeland Marks.
Mr.
Marks suggests using a Kirby cucumber. If you can't find one you can substitute
an English or Burpless cucumber. If you are using a supermarket cucumber you'll
need to peel and de-seed it.
Salata
(Cucumber Salad)
1 pound young Kirby cucumbers, not peeled
2
teaspoons salt
1/2 cup cider or malt vinegar
2 teaspoons sugar
1/2
inch of fresh garlic root, chopped fine (I suggest you peel the ginger)
1
garlic clove, put through a press
2 tablespoons chopped mint
3 scallions,
sliced thin
1/2 teaspoon chopped fresh hot chili (optional)
Slice the cucumbers thin and toss them with the salt. Let them stand for 20 minutes.
Put them in a kitchen towel and squeeze firmly; considerable water will be released.Bring
the vinegar and sugar just to a boil. Cool for a few minutes, then pour it over
the cucumbers. Add the ginger, garlic, mint, scallions and chili. Mix well and
refrigerate.
Serve cold. Serves 6 - 8.
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here to print this recipe
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