Tomato & Cucumber Salad
The liquid drained off the tomatoes and cucumbers in this salad is itself quite tasty. Mr. Solomonov uses it to flavor Martinis.
- 1 pound vine-ripe tomatoes, core and seeds removed, cut into 1/4-inch dice
- 1 1/2 pounds English cucumbers, cut into 1/4-inch dice
- 2 tablespoons Italian parsley, chopped
- 1 teaspoon kosher salt
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
Adapted from online.wsj.com
Combine tomatoes, cucumbers and parsley in a bowl. Season with salt and let rest 15 minutes. Drain off any liquid that accumulates in bowl.
To serve, dress salad with lemon juice and oil. Serve at room temperature