I belong to a Facebook group called “Recipe Clippings.”
It consists of folk sharing images of recipes – usually old ones – they’ve come across that they think look interesting.
That’s how I came across the original recipe for this brined tomato and red onion salad, with added cucumber.
A little research on the interwebs found several versions, so…
I figured I would try my own take on it.
In place of large tomatoes, I used grape tomatoes. In place of one large cucumbner, I used a couple of lovely, small Persian cukes; and added some carrots, Feta cheese, and additional seasonings, too.
We loved this! Rich thought it actually tasted a bit like ceviche – but with the seafood. I thought it made for a really great, simple to make salad for most any gathering, but especially at this time of year.
•3/4 cup white vinegar
•1/4 cup cold water
•1 tbsp sugar
•1-1/2 tsp mustard seeds
•1-1/2 tsp celery seeds
•1/2 tsp Kosher salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/4 tsp crushed red pepper
•10-1/2 oz container grape tomatoes, halved
•1 large red onion, thinly sliced
•2 Persian cucumbers, quartered and sliced
•Blanched asparagus, sliced
•Feta cheese, crumbled
Note: if you can, look for Feta packed in brine, like this gem from Wisconsin (or, BEST, genuine Bulgarian Feta). You will never go back to crumbled Feta.
Stir the brine ingredients together in a small pan and bring to a boil over medium high heat.
Boil for one minute, then pour over the tomatoes and red onion in a serving bowl.
Set aside to cool, then cover and chill for at least one hour.
Just before serving, toss in the cucumber, blanched asparagus, carrots and Feta.
Some versions I found of this recipe said that you could keep the salad in the fridge for three days, but I found that by the third, the red onion had tinted the leftovers. It still tasted fine, but was not as attractive as the first day or two.
Tasked with bringing the salad for holiday gatherings? Here you go!
Oh, and the mount of brine called for would easily work with the salad ingredients doubled for a crowd, so, you know…