Simple Tomato and Cucumber Salad

By Mark Published: August 11, 2011

• Yield: 3 cups (6 Servings)
• Prep: 35 mins

We got these Japanese cucumbers from the Hilo Farmers Market today. They are about a 12-14 inches long and kind of have a sweet juicy taste. Not sweet sweet, but definitely not watery bland taste. So, I decided to make a tomato and cucumber salad.

Ingredients

• 1/2 medium Maui Onion minced
• 1 clove garlic minced
• 2 heirloom tomatoes medium
• 1 Japanese Cucumber
• 1/4 yellow Bell Pepper

Instructions

1. Typically, I would mince up the onion super fine and then in a bowl, toss it with a rice wine vinegar; letting it step to remove the punch from the onion. But that is with Spanish onions and it’s not everyday that I get to use Maui Sweet onions, so skip doing anything with the onions, other than mincing them up.
   
2. I like to add a lite dash of olive oil, but I forgot that item at the KTA supermarket.
   
3. Instead, just dice up the tomato. I typically core the stem out with a paring knife. Then from that stem straight to the bottom, I cut the tomato in half. From their I quarter slice the tomato into half moons. Lastly, I dice the tomato from there.
   
4. Now, the cucumber, I cut the ends. I’m never really sure if it was a wives tale or not, but I always remember my Mom telling me to cut the ends off the tomato to prevent the bitterness. After that I peel it and dice it up.
   
5. Same with the yellow pepper. Dice it up.
   
6. Somewhere there should be that lonely single garlic clove on the counter-top. When you find it give it a really good dance with your knife. Mix it all together.