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Cucumber and Tomato “Vermicelli” Salad

Published March 14th, 2014 by ObisOne

Perfect for a hot summer night!

Prep Time: 15 min.

Fridge Time: 1 hr.

Cook Time: 5 min.

Skill Level: Easy

Serves: 4 Servings


  • 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


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.

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