2 lbs. green tomatoes
3 Persian cucumbers
½ yellow onion
8-12 mint leaves
1 bunch cilantro
3 garlic cloves
½ cup pickled jalapenos (recipe follows)
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
2 tsp. salt
½ tsp. black pepper
Pickled Jalapenos
4 jalapenos
¼ cup boiling water
1 Tbs. sugar
1 cup white vinegar
Make the pickled jalapenos first.
To make the salad, slice the tomatoes in half, remove core, and thinly slice into half-moon shapes. (If you have a mandoline, you can use it to slice all these items quickly, but if you don’t have one or don’t feel safe with it, just use a knife.) Slice the cucumbers in half and then into thin half-moons, too. Same goes for the onion. (We try to keep all of these the same thickness.) Chiffonade (thinly slice) the mint, chop the cilantro, and mince the garlic. In a mixing bowl, add all the ingredients with the pickled jalapenos and toss to combine. Drizzle on the olive oil and vinegar, and sprinkle on the salt and pepper, toss again to combine. This salad is great day-of, but it will marinate and get even better with a few hours or even overnight in the fridge.
For the jalapenos:
Remove the tops of the jalapenos and cut in half lengthwise. Remove the seeds and chop. In a bowl, whisk the boiling water and sugar to dissolve. Add the jalapenos and vinegar and stir to combine. Let sit at least two hours, preferably overnight.
