|Cucumbers||2 Medium, peeled, seeded and chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Tomato||1 Medium, peeled, seeded and chopped|
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||1 Tablespoon|
Sprinkle cucumber with salt and let stand about 20 minutes with the weight of a plate on top.
Rinse cucumber in cold water and pat thoroughly dry.
Heat oil in frying pan.
Cook gently, cucumber, onions, tomato and garlic, stirring occasionally, until moisture is nearly evaporated.
Stir in lemon juice, salt and pepper.
Serve on melba rounds or crisp rye wafers.
Elegance with a difference