Ingredients:

  • 1 large English cucumber (340 g), diced
  • 2 medium ripe tomatoes (285 g), diced
  • 1/2 cup (75 g) finely chopped red onion (about 1 small onion)
  • 1 to 2 green chilies (about 15 g), finely chopped, Thai or serrano
  • 1/4 cup (10 g) packed fresh cilantro leaves, chopped
  • 3 tablespoons (45 ml) fresh lime juice (from about 2 limes)
  • 1/2 teaspoon (3 g) fine salt
  • 1/4 teaspoon (0.5 g) freshly ground black pepper
  • 1/2 teaspoon (1 g) ground roasted cumin (optional)

Instructions:

  1. Dice the cucumber and tomatoes into 1/2-inch (1.25 cm) cubes.
  2. Finely chop the red onion and green chilies.
  3. Place the chopped onion in a small bowl with a splash of the lime juice for 2 to 3 minutes until slightly translucent. Drain the onion.
  4. Whisk the remaining lime juice with the fine salt, black pepper, and ground roasted cumin (if using) until the salt dissolves.
  5. Add the cucumber, tomatoes, drained onion, green chilies, and cilantro to a large mixing bowl.
  6. Pour the dressing over the vegetables. Toss gently with hands or two spoons until every piece is coated.
  7. Cover the bowl and refrigerate for 10 minutes until a thin, glossy pool of liquid forms at the bottom.
  8. Give the salad one final gentle toss and serve chilled or at room temperature.