Perfect for a hot summer night!

Prep Time: 15 min.

Fridge Time: 1 hr.

Cook Time: 5 min.

Skill Level: Easy

Serves: 4 Servings

Ingredients

• 2 cucumbers, thinly sliced (mandolin is the easiest), then, sliced vertical (representing thin spaghetti)
• 1 large juicy tomato, diced (we prefer Jersey tomatoes)
• 1 medium red onion, thinly sliced
• 1/2 cup red wine vinegar
• 1 tsp. Obis One “Black Crack”
• 1 tsp. Obis One Black Garlic Sea Salt
• 1 tsp. Agave syrup

Directions

1. First, slice cucumbers paper thin using the thinnest setting on a mandolin (please be careful, mandolins are extremely sharp). Lay paper-thin slices on top of each other and cut vertical.

2. Add all ingredients, except for the cucmbers, to a small saucepan and bring to a boil over low heat. Turn heat off and add cucumbers and tomatoes. Let sit in the fridge for 1 hour.

3. Remove from fridge and serve salad at room temperature.