Cucumber salsa
 
This is a refreshing topper for nachos, burgers or grilled fish. But it’s so tasty, you’ll be tempted to eat it on its own. Oct 1, 2009 Chatelaine 0 Makes: 3 cups (750 mL)
Ingredients
  • ½ field or English cucumber
  • 1 roasted red pepper or ½ red pepper, chopped
  • ¼ small red onion
  • 1 cup (250 mL) cherry tomatoes, preferably multicoloured
  • 1 tbsp (15 mL) red-wine vinegar
  • 1 tbsp (15 mL) olive oil
  • 2 garlic cloves, minced
  • 1 tsp (5 mL) dried oregano leaves
  • ½ tsp (2 mL) each granulated sugar and salt
  • ¼ cup (50 mL) chopped cilantro
Instructions
  1. Peel cucumber only if skin is thick. Slice in half lengthwise. Using a spoon, scrape out and discard seeds. Chop cucumber, pepper and onion and place in a large bowl. Slice tomatoes in half and add.
  2. In a small bowl, whisk vinegar with oil, garlic, oregano, sugar and salt. Stir into cucumber mixture to coat. Sprinkle with cilantro. If making ahead, cover and refrigerate up to 1 day.
Recipe by Grant Family Reunion at https://grantreunion.ca/2013/02/06/cucumber-salsa/