cucumber & tomato salad with chimichurri sauce
Chimichurri is usually reserved for steaks, which begs the question: what are vegetables… chopped liver or something? I’ve since veered off the beaten path and have enjoyed many leisurely strolls in the chimichurri garden of vegetables.
making cucumber & tomato salad with chimichurri sauce
Start by making the chimichurri sauce.
Prep 4 garlic cloves by peeling and slicing them in half.
TIP: Remove the internal green sprout from each garlic half. Especially when consuming garlic raw, as in this chimichurri condiment, removing it is essential because that sprout add quite a pungent bite to the sauce, with a bit of a hot burn at the end. It is not pleasant. Also, and this is just my personal opinion, I believe the internal sprout causes…em…gastrointestinal challenges. Without getting into unwanted details, I know I certainly enjoy my meals more without the little beast.
Add 1/4 cup parsley, 2 TBSPs red wine vinegar, 2 TBSPs fresh oregano leaves, 2 teaspoons crushed red pepper flakes, and the prepped garlic to a food processor.
Puree until the ingredients are minced. Using a spatula, push down what sticks to the side of the food processor.
Season with salt & pepper. Transfer the sauce to a small bowl & pour 1/4 cup of extra olive oil in a thin stream, whisking entire time.
Let stand for at least 20 minutes.
Slice 2 cucumbers and 3 ripe but not super soft plum tomatoes into 1/3-inch medallions. Thinly slice 1/2 of 1 small red onion.
Assemble vegetables nicely on a serving platter. Sprinkle with salt to taste. Dollop with 2-3 TBSPs chimichurri sauce and serve. Makes 4 servings.