A friend of ours is moving away, and so she threw a barbeque for a going-away party. I brought this cucumber salad from Pikelet and Pie, as well as cookies that I’ll detail in the next post. I ate this salad as, well, a salad – a complement to the other foods on offer, and that’s how I expected it would be received by other people as well. But one genius put some in a pita with some of the grilled meat and some greek yogurt, and I was basically dumbstruck with what a good idea that was. I wish I’d thought of it myself – or at least seen this guy do it before I’d eaten, so I could have copied him!
3 cucumbers, cut into bite-sized chunks
1 tbsp toasted sesame seeds
2 tsp sesame oil
1 – 2 tsp white wine vinegar
1 tsp sugar
a few cranks of salt
a couple of cloves of garlic, smashed and broken up – or more if you’re into it
With your hands, smoosh the salt into the cucumber chunks.
Put in the fridge for an hour.
In another bowl, whisk together the sesame oil, vinegar, and sugar until the sugar is dissolved.
When it’s time, take the cucumbers out of the fridge and drain the excess liquid off.
Stir the garlic into the cucumber.
Toss with the dressing mixture.
Sprinkle the sesame seeds over the salad.