Tomato-Cucumber Salad
Serves 4
EQUIPMENT NEEDED:
1 - Medium Saucepan
1 - Sharp Knife
1 - Table Spoon
1 - Cutting Board
1 - Medium Bowl
INGREDIENTS:
4 Cups - Water
1 tsp. - Salt
8 ea. - Ripe Tomatoes (med. to large)
1 ea. - Medium Cucumber, peeled
1/4 Cup - Balsamic Vinegar
2 Tbsp. - Really good Olive Oil
Salt and Pepper to taste
DIRECTIONS:
1. Heat water and 1 tsp. salt to boiling in saucepan. Score tomato skins with knife and remove the stem "crown". Carefully, submerge tomatoes into boiling water and allow to sit for only 10 to 15 seconds.
2. Remove tomatoes from water and immediately plunge into an ice water bath for about 30 seconds. This keeps the tomatoes from cooking and allows skins to peel off rather easily. Remove skins.
3. Quarter tomatoes and remove the seeds and center pith, leaving just the outer "cheek" of tomato.
4. Cut cucumber in half, lengthwise. Scoop out seeds and slice each half into 3/16" slices.
5. Toss tomato cheeks and cukes together in mixing bowl. Season with salt and pepper. Add vinegar and oil and toss again.
ENJOY!