Chef Corbin Morwick doesn't have time to invent dishes for the One World Catering menu. Instead, many of the new items are the result of customer requests, like this summery salad of cucumbers and tomatoes.
He says this dish caters well, which means he can make it ahead of time and the quality doesn't suffer if it has to sit for a bit.
He offers a couple suggestions to make this dish even more beautiful and more delicious. He peels off strips of the cucumber skin, "That's just a visual effect, and I like a little bit of the texture of the skin," he says. Then with the red onions, "Certain times of year, the onions are just unbearably strong," so he rinses it under cold water, making sure to break apart the segments as he goes. This removes some of the harsh flavor.
MORE: Before you get going on this recipe, check out his Rules Of The Caterer's Kitchen to make sure you're primed and ready for success.
Ingredients
- 3-4 large cucumbers (Morwick prefers English cucumbers)
- 1/2 medium red onion
- 2-3 large tomatoes
- 1 cup plain yogurt
- juice of 1 lemon
- 1 tablespoon honey
- 1 teaspoon curry powder
- 1 tablespoon parsley, minced
- 1 tablespoon cilantro, minced
- 1 tablespoon dill, minced
- kosher salt and freshly ground pepper, to taste
Instructions
- Combine yogurt, lemon juice, honey, curry powder, herbs and pinches of salt and pepper.
- Using a peeler, remove strips of skin from the cucumbers. (Alternate lines of skin and then flesh for an especially beautiful effect.) Cut off the ends and slice in half lengthwise. Use a teaspoon to scrape away the seeds. Dice cucumbers into 1/2-inch slices. (Your cucumber bits will now be in the shape of crescent moons.) Add cucumbers to yogurt mixture.
- Core and dice tomatoes into 1/2-inch chunks. Add to cucumbers and yogurt.
- Peel and dice half a red onion into 1/2-inch pieces. Rinse under cold water to remove some of the harsh allium aroma and flavor. Add to the other ingredients.
- Toss gently to coat all the vegetables in the yogurt sauce. Season to taste.
