If you go to any restaurant in Algarve and ask for a “salada algarvia”, that means Algarve salad in portuguese, you will get a salad that is pretty much like this one. This salad is perfect for the summer because it is really fresh and it pairs really well with any kind of grilled fish, which is the most noble protein you can eat in this region of Portugal. Ít is usually served as a garnish along side with a potato salad or boiled potatoes simply dressed with olive oil.
- 1 big cucumber
- 4 small/medium heirloom tomatoes
- 1/2 medium white onion
- 1/2 garlic clove
- dried origano
- Black pepper
- 2 tablespoons of white wine vinegar
- 3 tablespoons of Extra virgin Olive
( serves 2)
With a vegetable peeler remove part of the cucumber skin ( usually I don’t remove it all, I leave the skin striped). Cut the cucumber in half and with a help of a spoon remove the seeds in the middle (the seeds are hard to digest so it is better to remove them). Cut the cucumber and the tomatoes in small pieces. You can use different tomatoes qualities, I usually choose a quality that is sweeter, mature but still with a firm consistency (heirloom in this case). Dice the onion in small cubes. Dice the the garlic in very, very small pieces. Season the salad with a bit of pepper, pinch of sea salt, the vinegar, the olive oil and a bit of the sun dried origano.
The original recipe is often done with charcoal grilled bell pepper (red or green), which is then peeled (to remove the outside black burnt skin), then diced and added to the the other ingredients in the salad. I left the bell pepper out of this particular recipe because even though the taste great, it makes the salad a bit more difficult to digest, but it is up to you.