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Author Notes: I ate this salad at HOME in the West Village maybe 15-16 years ago...it was July, it was hot as hell, I don't think I had a/c in my apartment and I was just discovering radishes. This was my first course, I don't remember what else we had, and it was cold and crisp and soothing...so delicate and simple, so pretty. I've made it and remade it for years. —Aliwaks
cups thinly sliced rounds of seedless cucumber, heirloom is best, if you can find a variety of shapoes & colors, other wise kirby or english
cups Thinly sliced rounds of radish, and many colors and sizes you can get your hands on
cup grape or currant tomatoes, sliced in half
cup olive oil
tablespoons lemon juice
clove garlic, that teeny one thats always on the inside
tablespoons chives, minced
Good Salt & Fresh Cracked Pepper
Chive Flowers for garnish
- Lay cucumbers out on sheet tray lined with paper towel or clean kitchen towel and salt lightly on both sides.. let sit
- Place tomatoes in a bowl and salt lightly, ...let sit
- Put buttermilk, lemon juice, garlic, 1.5 tbs of chives, and water from tomato bowl in blender or food processor or bowl & blend (whisk) together (if you use blender.food processor you will have a pale green dressing) ..slowly add in olive oil to emulsify. Taste adjust seasonings..may need more oil may not.
- Lay cucumbers flat on a large plate in circles, lay radishes over the cucumbers, sprinkle tomatoes around. Drizzle with dressing & scatter chive blossoms & remaining chives over top, crack pepper over and sprinkle with salt.
- Leftovers (if you have any) can be blended with an added dollop of greek yoghurt to make a lovely cold soup.
- This recipe was entered in the contest for Your Best Cucumber Recipe