Cucumber Tomato Salad

Name: Cucumber Tomato Salad
Prep time: 30 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 1 small red onion, thinly sliced; 2 tsp. coriander seeds; 2 tsp. mustard seeds; 1 tsp. cumin seeds; 1 c. cider vinegar; 1 tbsp. sugar; Kosher salt; 3 large tomatoes, sliced 1/2" thick; 1 English cucumber, sliced; Olive oil, for serving; 1/3 c. fresh cilantro

By Dawn PerryPublished: Jun 19, 2017

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Tara Donne

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 35 mins

Summer tomatoes and refreshing cucumbers get a kick from cider vinegar and cumin seeds.

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Ingredients

1 small red onion, thinly sliced
2 tsp. coriander seeds
2 tsp. mustard seeds
1 tsp. cumin seeds
1 cup cider vinegar
1 Tbsp. sugar
Kosher salt
3 large tomatoes, sliced 1/2" thick
1 English cucumber, sliced
Olive oil, for serving
1/3 cup fresh cilantro

Directions

1. Step 1Place onion in a glass or ceramic bowl. Cook coriander and mustard seeds in a large saucepan over medium heat, stirring occasionally, until seeds begin to pop, 1 to 2 minutes. Add cumin seeds and cook, stirring, until fragrant, 10 seconds. Add vinegar, sugar, 1 tablespoon salt, and 1 cup water. Simmer, stirring occasionally, until sugar and salt are dissolved, 1 to 2 minutes. Pour vinegar mixture over onion. Let stand until room temperature. Cover and refrigerate at least 1 hour or up to 2 days. Drain, reserving 1/4 cup pickling liquid.
2. Step 2To serve, arrange tomatoes, cucumber, and onion on a platter. Drizzle with oil and reserved pickling liquid. Top with cilantro.

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