Dad's Cucumber Salad

If you haven't heard, it's spa week throughout America, so that means my co workers and I have been too busy to go out for lunch, and we have had pot luck all week so this is what I signed up to bring tomorrow.

I know we all have our own versions of this salad, but I'm partial to this one, obviously. :)

Tools you will need are a good sharp chopping knife (both of my good chopping knives were dirty and I was too lazy to wash them, so I just used a pairing (sp?) knife) and a veggie peeler, a cutting board, a couple large bowls and one or two collanders

Start with a bunch of cucumbers, I usually use between 4 and 6 cucumbers depending on size and if they are fresh enough to not have to throw away half.  These are store bought cucumbers so I bought 6 or 7 thinking I would throw away a good amount (which was surprisingly not the case). Wash and peel them, then slice the ends off until you see seeds.

 

 

 

Next, slice them babies up real nice, like so,



Plop them in a collander and lightly salt (one or two pinches) each new layer of cucumbers

 



When you're done slicin', put your collander in another bowl to catch the water, set it aside and let the cucumbers rest for a bit while you make your juice/dressing. We like to call it juice, maybe because it's so good you could drink it.

I like to use a fancy dressing jar to make my juice because it makes it easier to eyeball the ingredients. Start with the vinegar and then add the oil and the rest of the ingredients.  If it's too vinegar-y, add some more oil.  If it's too sweet add a little more salt. Play with the flavors and make it your own.

Next, take your collander full of cuc's and a clean empty bowl over to the sink, I like to put another bowl or collander into the sink to catch all the seeds you'll squeeze out so you dont have to fish them out later.  Get a couple handfuls at a time and squeeze the dickens out of 'em (over the sink).

 

Nevermind my two week old manicure and plop 'em in the new bowl...

Tiger always insists on supervising during this part... she's very picky.

Now set those aside and get your tomatoes, I prefer grape tomatoes because I'm lazy and they require less chopping but whatever tomato you love will do. Mr. Orban usually skins the tomatoes (not kidding) but because it's nearly 11pm and these are for my coworkers I will skip that tedious step (although it is worth it, texture wise).  Since I'm already in slice-mode I'm going to continue the trend and just slice these right up from end to end.  You can dice them however you please.

Cucumbers, meet tomatoes.

 I'm making two different batches, by the way, since I had so many extra cucumbers. The juice will probably only be enough for one of these bowls so I will just make another one when I'm ready to eat it. Now, grab your red onion.  I learned this onion chopping technique from Rachel Ray, first cut onion in half, width wise, and then again at the root.

Turn the quarter on it's side and make long slices into the onion but not so they are falling off,

THEN turn it 90 degrees and slice the strips you just created,

Voila! Nice, uniform, non-fussy diced onion.  Add it to the bowl.

Grab a spatula or spoon and mix ingredients together.

I am waiting to add the juice til tomorrow so it's not soggy, but if it was for me I would add it immediately and also eat it immediately.  My father would cover it, stick it in the fridge and let it sit and marinate in the juices for at least an hour but his children don't often allow such nonsense. Enjoy!!

Recipe:

Salad:
4-6  Cucumbers
Half of a Medium Red Onion
Dry Pint of Grape Tomatoes

Juice:
1/2 C Distilled Vinegar
1/4 C Oil (I used EVOO)
1 T Paprika
2 tsp Minced Garlic
1 tsp Sugar
1/2 tsp Black Pepper
1/2 tsp Salt