Chunky Cherry Tomato Salsa
Nutrition
Calories: 112.57 kcalCarbohydrates: 4.42 gProtein: 1.44 gFat: 10.63 gSaturated Fat: 1.36 gSodium: 568.97 mgFiber: 1.11 gVitamin A: 2.93975 IUCalcium: 17.4 mgIron: 0.76 mg
Ingredients
- 1 whole cucumber thinly sliced
- 1 tsp sea salt
- 1-1/4 lb cherry tomatoes
- 1 whole garlic clove finely chopped
- 3 tablespoons Lemon juice fresh
- 3 tbsp chili oil
- 1/2 tsp dried chili flakes
- 2 tbsp chopped fresh dill
- 1/2 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
- 1 teaspoon lemon rind
Instructions
- Trim the ends off the cucumber and cut it into 1-in lengths, then cut each piece lengthwise into thin slices.
- Arrange the cucumber slices in a colander and sprinkle them with the sea salt. Set aside for 5 minutes, until the cucumber has wilted.
- Wash the cucumber slices well under cold water and pat them dry with paper towels.
- Quarter the cherry tomatoes and place in a bowl with the wilted cucumber. Finely chop the garlic.
- Chop the lemon rind finely and place in a small pitcher with the juice from the lemon, the chili oil, chili flakes, dill and garlic. Add salt and pepper to taste, and whisk with a fork.
- Pour the chili oil dressing over the tomatoes and cucumber and toss well. Let marinate at room temperature for at least 2 hours before serving,