Spiced Cucumber SaladRecipe by Chef Heidi Fink

Directions

1. Cut the onion in a half through the stem and peel off the skin. Slice the onion as thinly as you can into half-rings.
2. Cut the tomatoes in half through the stem end and slice into thin half-rings.
3. Cut the cucumber into half-moons, thinly sliced.
4. (You should have about equal amounts of each of the prepared vegetables – usually about 2 cups of each, with slightly less of the onion.)
5. Cut the limes onto wedges and make sure the herbs are chopped before you assemble the salad.
6. On a large plate or platter lay down a thin layer of onion followed by a scattering of tomato and then cucumber. Sprinkle liberally with salt and cayenne and fresh herbs. Then squeeze the juice from two wedges of lime all over this.
7. Repeat layering, sprinkling and juice-spritzing until everything is used up. Garnish with a sprig of cilantro, if desired.
8. For best results, allow to sit for 30 to 60 minutes before serving.