CUCUMBER SALSA

Prep Time: 10 min.

Makes 3 cups (750ml)

• ½ field or English cucumber
• 1 roasted red pepper or ½ red pepper, chopped
• ¼ small red onion
• 1 cup (250ml) cherry tomatoes, preferably multicoloured
• 2 tbsp (30ml) red-wine vinegar
• 1 tbsp (15ml) olive oil
• 2 garlic cloves, minced
• 1 tsp (5ml) dried oregano leaves
• ½ tsp (2ml) each granulated sugar and salt
• ¼ cup (50ml) chopped cilantro

1. Peel cucumber only if skin is thick. Slice in half lengthwise. Using a spoon, scrap out and discard seeds. Chop cucumbers, 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 in cucumber mixture to coat. Sprinkle with cilantro. If making ahead cover and refrigerate up to a day.

Compliments of Chatelaine