I needed an accompaniment to a grill chicken dish other than salsa and came up with this side.
Obviously you can slice it and garnish for a nice plate presentation but it worked for me as a topping to my marinated and grilled chicken.
Combining a little heat from the pepper, a ginger vinaigrette along with the cool cucumber it worked.
2 Garden Fresh Cucumbers, peeled and diced (if thicker, scoop out the seeds)
4 Plum Tomatoes, seeded and diced
1 Sweet Onion, diced 1/2″
1 Cubanelle Pepper, seeded and small dice
1 Jalapeno, seeded and minced
1 Tablespoon minced fresh Ginger
2 Garlic cloves, minced
3 Tablespoons Cup Rice Wine Vinegar
Juice from 1 large Lime
2 Tablespoons honey or agave
1/2 tsp kosher salt
1/4 cup Olive Oil
Garnish with Diced Cilantro
For the Vinaigrette, combine the first 6 ingredients in a blender or food processor. Turn on a low setting, slowly pouring in the olive oil to combine.
Place all vegetables in a bowl and coat with a fair amount of the vinaigrette. Toss to season & adjust if necessary with more dressing or salt. Add in diced cilantro and combine.
This should keep for three days if covered and placed into refrigerator. Although too much salt can drain much of the water from the vegetables.