Recently I surprised Scott with a trip to Rehoboth Beach for his birthday. We love going to Rehoboth but didn’t get the opportunity to make the trek this past summer as much as we normally do. Rehbooth is one of my favorite beaches. Not because it has the clearest water and uncrowded beaches (it doesn’t – at all). But damn if that quaint-ish beach town doesn’t have some good food. Fresh seafood, good veggies, tons of gluten-free options and even an a juice bar called Green Man that sells awesome food.
We go every time we’re in Reho.
This last time, I ordered the smoked salmon on gluten-free bread. And I ordered an egg sandwich. I was hungry! I only ate half of each anyway.
See that caper, cucumber, tomato topping? It was the f’ing bomb. I don’t even like capers and I loved it. I decided two things after eating it: that it would taste way better with red onion instead of capers and that I could easily make a fermented version that would be amazing and incredibly healthy. You can read more about the health benefits of fermented foods here. They pack a powerful probiotic punch.
As usual, I was right.
It was so easy to make and is delicious on top of smoked salmon, eggs, salad, fish, chicken, etc. It’s like a European version of salsa. And it’s awesome.
- 2 large tomatoes
- 1 large cucumber, peeled
- 1/2 red onion
- 1 bunch of dill
- 1.5 tbsp sea salt (buy REAL salt HERE)
- optional: olive oil (use organic olive oil, find HERE)
- Chop the tomatoes or add them to a food processor. I used a food processor because it’s just easier and quicker and I’m lazy.
- Put them in a bowl. Do this with the cucumber and onion as well, making sure to separately chop each in the food processor.
- I processed the onion and dill together.
- Once it’s all in a bowl, add the salt and let it sit for a minute to draw out the liquid.
- Pack into an air tight jar. You don’t want the veggies to be above the water line, air will create mold.
- A great way to get around this is pack it into a mason jar with some room at the top, the pour a few tbsp of olive oil on top until it’s covered. This will keep the air from getting in and prevent mold from forming!
- Let it ferment in your cupboard for two days.