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Off Topic TN Forums
Cooking Forum
Favorite sides with fried fish….
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<blockquote data-quote="TAFKAP" data-source="post: 5672264" data-attributes="member: 7776"><p>With tomatoes in season, my absolute favorite go-to is a tomato, cucumber, and onion salad. I do it slightly different, but it's my summertime staple</p><p></p><p>3 or 4 big red juicy tomatoes (Jet star is my favorite)</p><p>2 medium-large cucumbers peeled & seeded, sliced 1/8" thick</p><p>1 large red onion, sliced 1/8" thick</p><p>very thinly sliced basil "chiffonade"....roll up about 5 leaves, slice down the middle, then cross-cut very thinly</p><p>juice from 4 big lemons</p><p>1/2C extra virgin olive oil</p><p>Salt to taste</p><p></p><p>I like to start with onion in the bowl, salt it a little, then squeeze the lemon over it first. Add the basil chiffonade, then add the cucumbers. The salt pulls out the moisture and the flavors blend. Once the juicy tomatoes are in, it's all pretty well blended. Add the olive oil, make sure the flavor is just right, and serve.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5672264, member: 7776"] With tomatoes in season, my absolute favorite go-to is a tomato, cucumber, and onion salad. I do it slightly different, but it's my summertime staple 3 or 4 big red juicy tomatoes (Jet star is my favorite) 2 medium-large cucumbers peeled & seeded, sliced 1/8" thick 1 large red onion, sliced 1/8" thick very thinly sliced basil "chiffonade"....roll up about 5 leaves, slice down the middle, then cross-cut very thinly juice from 4 big lemons 1/2C extra virgin olive oil Salt to taste I like to start with onion in the bowl, salt it a little, then squeeze the lemon over it first. Add the basil chiffonade, then add the cucumbers. The salt pulls out the moisture and the flavors blend. Once the juicy tomatoes are in, it's all pretty well blended. Add the olive oil, make sure the flavor is just right, and serve. [/QUOTE]
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Favorite sides with fried fish….
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