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Chunky Cherry Tomato Salsa
Succulent cherry tomatoes and refreshing cucumber form the base of this delicious dill-seasoned salsa. Prepare up to 1 day in advance and store lit the fridge until needed.
Ingredients
1 ridge cucumber
5ml/1 tsp sea salt
500g/1¼lb cherry tomatoes
Grated rind and juice of 1 lemon
45ml/3 tbsp chilli oil
2.5ml/½ tsp dried chilli flakes
30ml/2 tbsp chopped fresh dill
1 garlic clove, finely chopped
Salt and freshly ground black pepper
Details
Serves: 4
Method
1. Trim the ends off the cucumber and cut it into 2.5cm/1in lengths, then cut each piece lengthways into thin slices. Place in a colander and sprinkle with sea salt. Leave for 5 minutes.
2. Rinse the cucumber slices under cold water and dry with kitchen paper.
3. Quarter the cherry tomatoes and place in a bowl with the cucumber.
4. Whisk together the lemon rind and juice, chilli oil, chilli flakes, dill and garlic. Season, then pour over the tomato and cucumber and toss well. Marinate for 2 hours before serving.
Cook's Tip:- Try flavouring the salsa with other herbs: tarragon, coriander or mint.
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