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
Directions
- Place 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.
- To serve, arrange tomatoes, cucumber, and onion on a platter. Drizzle with oil and reserved pickling liquid. Top with cilantro.
By Tara Donne
http://www.countryliving.com/food-drinks/recipes/a43556/cucumber-tomato-salad-recipe/
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