- City Fish Market - https://cfishct.com -

In a sieve, toss the cucumber with salt, and let it drain for one hour. Press out as much liquid as possible. Squeeze the cucumber dry in paper towels, then transfer to a bowl.

Stir in the remaining ingredients. The salad is best served immediately, but it can be kept covered and chilled for up to 24 hours. Stir it well if it becomes watery.

Serves 4 as a main course or 8 as an appetizer