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1
Nip the tips off of your cucumbers.
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2
I prefer long, thin cucumbers for this recipe.
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3
Japanese cucumbers are ideal.
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4
Now, rub some salt into the skin of your cucumbers.
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5
This will score the flesh of the cucumber.
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6
Set cucumbers aside.
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7
Remove the stems from your cherry tomatoes and rinse them.
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8
Lay them out on a cutting board.
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9
Holding the tomatoes down with your palm, carefully slice between your cutting board and your palm to halve the tomatoes.
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10
This is a bit of a sloppy shortcut.
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11
If you want to stay classy, cut the tomatoes individually for a much cleaner result, but this is just a quick salad to round out a barbecue, so we'll go the easy rout.
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12
Now, to get a more interesting texture from our cucumber, we're going to beat it up a bit.
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13
Grab anything you've got that's sturdy and has some wait to it (a mallet, or a rolling pin or something.
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14
Pound the cucumber along it's length, just hard enough to split it's sides.
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15
Tear your bruised cucumber into random chunks.
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16
Now, toss in your tomatoes.
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17
Tear off a handful of fresh parsley and rip it up.
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18
Add it to the bowl.
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19
We'll dress this salad in the bowl with the remaining ingredients.
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20
Normally, I would offer a little more specificity her on amounts, but this is a quick salad that doesn't need much seasoning, and the ingredients are very moist and come in various sizes, so amounts should be adjustable in order to not leave you with a bunch of extra vinaigrette in your fridge.
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21
I recommend adding the seasonings in the order listed, more or less.
