Milk Street
- 1 English cucumber, halved lengthwise, seeded, then cut into 1/2-inch pieces
- 1 1/2 pounds ripe tomatoes, cored and cut into 1-inch pieces
- Kosher salt and ground black pepper
- 3 scallions, thinly sliced on toeh diagonal, white and green parts reserved separately
- 1 medium garlic clove, finely grated
- 1 T dried mint
- 1 t grated lime zest, plus 1/4 cup lime juice
- 1/3 cup chopped fresh cilantro
- 2 T extra-virgin olive oil (optional)
In a large colander, combine the cucumber andtomatoes, then set in the sink. Sprinkle with 1 t salt and gently toss to combine. Let stand for 20 minutes, tossing once or twice to encourage the liquid to drain. Meanwhile, in a medium bowl, combine the scallion whites and 1/4 t salt, then use your hands to gently rub the salt into the scallions until slightly softened and wilted. Stir in the garlic, mint and lime zest and juice; set aside until the cucumbers and tomatoes are ready. Transfer the cucumbers and tomatoes to teh bowl with the scallion whites. Add 1/2 t pepper, the scallion greens and cilantro and toss. Taste and adjust the seasoning with salt and pepper. Then drizzle with the oil (if using).
