They’re tiny, they’re adorable, and they’re downright delicious.
These itty bitty cucumbers are a little bit lemony tasting, and pair perfectly with ripe cherry tomatoes and grapes.
Also known as Sanditas or Mexican Sour Gerkins, these little babies are being grown around the US now, and I’ve seen them in well-stocked grocery stores and farmer’s markets on both coasts. Check your local store now, or order seeds for next year here and grow your own!
Serves 6-8 as a side
2 cups cucamelons (aka sanditas), washed, dried & halved (or chopped Persian cucumbers)
2 cups cherry tomatoes, washed, dried & halved
2 cups red grapes, washed, dried & halved
8 leaves fresh basil, washed, dried & torn
Juice from 1/2 lemon
2 tablespoons olive oil
Pinch sea salt
Combine the cucamelons, tomatoes and grapes in a bowl.
Tear the basil and add to the bowl.
Combine the lemon juice, olive oil and salt in a small bowl. Whisk well.
Pour olive oil mixture over the cucamelons and toss gently. Serve immediately and enjoy the happy sounds of delighted guests.
Inspired by Elise Kornack’s Tomato & Sandita Salad in New York Magazine October, 2013