You are looking for a oil-free tomato and cucumber salad with kombu tea recipe that is appetizing? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious oil-free tomato and cucumber salad with kombu tea should has aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of oil-free tomato and cucumber salad with kombu tea, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want to prepare oil-free tomato and cucumber salad with kombu tea delicious as long as you know the trick and how to make this dish can be serving special.

Ingredients and seasonings required in prepare

1. Prepare 8 Cherry tomatoes
2. Prepare 1 Cucumber
3. Prepare 2/3 tsp Kombu tea
4. Prepare 1 tsp Vinegar
5. Prepare 1 tsp Mentsuyu or soy sauce
6. Take 1 pinch Sugar
7. Prepare 1 tsp Ground sesame (white)

Cut the cucumbers in half lengthwise and remove the seeds. Swish the beef around a few seconds in a boiling water then let them cool down on a strainer. Cut cucumber lengthwise and cut it into thin and diagonal slices. Add layers to cucumber salad I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients.

How to make Oil-free Tomato and Cucumber Salad with Kombu Tea:

1. Cut the cherry tomatoes in half.
2. Use the back of a knife to strike the cucumbers so that they can absorb the flavor easily. Cut them into chunks about the same size as the cherry tomatoes.
3. Combine all of the ingredients. Chill in the refrigerator and then serve.
4. Done and ready to serve!

To top it off, you can garnish with toasted sesame seeds to give the salad extra fragrance and crunch. They'll make great accompaniments to your main meals. A selection of tomatoes - aim for an optimum contrast in colour and size, for example: Coeur de boeuf. Dried basil flowers - or oregano. For the dressing Place the cucumber skin-side up on a chopping board and roundly bash with a rolling pin or tenderiser.

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