Argentine Recipe: Cucumber Salad
Recipe adapted from Shirley Lomax Brooks’s cookbook entitled Argentina Cooks! This is a simple and refreshing first-course, using simple and basic ingredients. Note that English cucumbers are more similar to the real recipe than American cucumbers, because the American variety is waxed on the outside and needs to be peeled.
- 2 cucumbers (peeled if waxed) and thinly sliced
- 1 teaspoon salt
- 2 medium tomatoes, peeled and choppedc
- 2 tablespoons olive oil
- Juice from 1/2 lime
- Salt and pepper to taste
- Mix cucumbers with salt and let stand for 30 minutes. Rinse and drain cucumbers thoroughly. Add tomatoes and toss with oil. Remove seeds from lime and squeeze lime juice over the salad. Season with salt and pepper.