Cucumber and Tomato Salad

Ingredients

• 2cucumbers — peeled and sliced
• 4tomatoes — cut into wedges
• 1red onion — thinly sliced
• 1green chili — thinly sliced
• 3 tbspolive oil
• 2 tbsplemon juice
• 1/2 tspfine salt

Method

1. Start by preparing the cucumbers. Trim the ends and peel the cucumbers, then slice them lengthwise. Remove the seeds with a spoon to prevent the salad from becoming watery. Cut the cucumber halves into thin, even slices about 1/4 inch thick to ensure they remain crisp.
2. Move on to the tomatoes. Core the tomatoes and cut them into quarters. Remove the seeds and excess juice to maintain the salad's freshness. Dice the tomato flesh into small, even pieces, roughly the same size as the cucumber slices, to ensure uniform texture.
3. Prepare the red onion by peeling and slicing it thinly. Aim for slices that are about 1/8 inch thick, so they blend well without overpowering the salad. If the onion seems too pungent, rinse the slices briefly under cold water to mellow the flavor.
4. Slice the green chili finely, removing the seeds if you prefer less heat. The chili should be cut into very small pieces to distribute its heat evenly throughout the salad.
5. Place the diced tomatoes in a colander or sieve over a bowl. Sprinkle them lightly with a pinch of the fine salt and let them drain for about 5 minutes. This step helps remove excess moisture, concentrating the tomato flavor and preventing the salad from becoming soggy.
6. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1/2 teaspoon of fine salt. Add the sliced green chili to the dressing, adjusting the amount to your taste preference. Whisk until the dressing is well combined and has a bright, emulsified appearance.
7. Combine the prepared cucumbers, drained tomatoes, and red onion slices in a large mixing bowl. Pour the dressing over the vegetables. Gently toss the salad with your hands or a large spoon, ensuring each piece is lightly coated without being bruised.
8. Transfer the salad to a serving dish and cover it. Chill it briefly in the refrigerator for about 10 minutes to allow the flavors to meld and the salad to cool slightly. Serve it alongside hot dishes on the injera platter, where its refreshing taste will complement the meal.