Cucumbers release a lot of water and can really soak down your salad. This salad has a light dressing so I tried to minimize the excess water by salting and draining the cucumbers first. I was amazed at how much water I drained off. The salad did seem a crisper!
Tomato Cucumber Salad
1 English cucumber, peeled and cubed
Salt, to taste
6 Campari tomatoes, cut and seeded
1 T diced shallot
1 T red wine vinegar
½ T olive oil
Pepper, to taste
Place peeled in cubed cucumbers in a medium sized bowl. Sprinkle with salt and refrigerate for about four hours. Remove from refrigerator and pour off excess water. Add remaining ingredients and toss to coat.
Notes: I used Campari tomatoes because I like their crisp, sweet taste. You could substitute 3-4 plum tomatoes or 10-12 cherry tomatoes. I also used a shallot because of its mild flavor. You could substitute red onion, if preferred.