Bowl of Cucumber Tomato Salad
(click to enlarge)

Cucumber Tomato Salad


Uzbekistan   -   Achchik-chuchuk
Makes:
Effort:
Sched:
DoAhead:  		 2 #
*
45+ min
Best		 A simple but satisfying salad with just a little chili bite, easy to make and uses only familiar ingredients. Two pounds should make at least 5 salad servings.




8
14
8
1/2
1/4
tt
2
2
------
oz
oz
oz
t
t

T
T
---
Cucumbers (1)
Tomatoes
Onion
Salt
Pepper black
Chili Flake (2)
Oil (3)
Wine Vinegar, red (4)  
-- Garnish
Cilantro
Make   -   (45+ min - 15 min work)
  1. Slice CUCUMBERS thin, quarter TOMATOES lengthwise (unless very small) and slice crosswise about 1/4 inch thick. Cut ONION in quarters lengthwise and slice crosswise very thin. Mix all.
  2. Stir in Salt, Black Pepper, Chili Flake and Oil until well coated
  3. Stir in Wine Vinegar and chill for at least 1/2 hour to blend flavors.
NOTES:

  1. Cucumbers:

      These should be Persians or another small diameter, unwaxed variety that doesn't need to be peeled or seeded (English, Mediterranean, European, Japanese, or Kirby if you can't get one of those). If you have only regular green blimps, peel, seed and quarter them lengthwise before slicing.

  2. Chili Flake:

      I use 1/2 t Korean chili flake, very common in these parts. Korean is fairly mild, so that much doesn't have a big impact. Use your own preference for type and amount. For details see our Chili Powder & Flake page.

  3. Oil:

      Oils used in Uzbekistan are Cottonseed, Peanut, and (from Russian influence) Sunflower seed. I use Olive Oil anyway (pure, or even virgin), and so would they if they had it.

  4. Wine Vinegar:

      Unlike the rest of Central Asia, Uzbekistan is a wine producing region, so wine vinegar is the proper ingredient.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ngv_ucuktomat1 061120 5 140912 auc25 var   -   www.clovegarden.com
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