Simple Cucumber Tomato Salad

By GratefulSea

Based on Emeril Lagasse's recipe on the Food Network.

Ingredients

• 3 large seedless cucumbers, about 1 pound each, or 4 pounds regular cucumbers
• 4 plum tomatoes
• 1-1/2 teaspoons salt
• 1/4 cup white vinegar
• 1/4 cup cider vinegar
• 1/2 cup sugar
• 1 Tablespoon chopped fresh chives

Preparation

Step 1

Peel the cucumbers and cut in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center.
Using a sharp paring knife, slice the cucumbers crosswise as thinly as possible, ideally about 1/8-inch thick.

Cut 4 plum tomatoes in half, lengthwise, and scoop out the seeds. Slice each in half twice, cross-wise and lengthwise, to end up with 8 tomato chunks for each tomato used.

Place the cucumbers and tomatoes in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers and tomatoes with the salt and allow to stand, refrigerated, for at least 1 hour and up to 2 hours.

Using clean hands, squeeze handfuls of tomato and cucumber slices to release any excess liquid and transfer to a medium nonreactive bowl.

In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar, and stir until the sugar is completely dissolved. Pour the vinegar mixture over the cucumbers and tomatoes, then add the chopped chives. Stir to thoroughly combine and serve, or refrigerate up to 12 hours or overnight and serve cold.