During the summer months we eat Cucumber Tomato Salad several times a week. It so refreshing and light, and we never get tired of the flavors. And when cucumbers and tomatoes are ripe in the garden -- it's like free food. Can't get better than that. And it's such a easy thing to throw together, you can have it any time.
Cucumber Tomato Salad
1 cucumber, peeled and very thinly sliced
1 tomato, cored and sliced (I like to slice it vertically, like an apple)
several (four or five) thin slices of onion, red or sweet yellow, cut into smaller pieces
3 T. extra virgin olive oil or salad oil
3 T. cider vinegar
1 T. balsamic vinegar
salt and crushed black pepper to taste
Place cucumbers, tomato slices, and onions in a medium non-reactive bowl (I just toss everything into the serving bowl). Pour oil and vinegars over vegetables. Salt and pepper to taste. Cover with plastic wrap (or lid) and shake thoroughly. Taste and adjust seasoning. If tomatoes are not particularly sweet, I add one packet of sugar substitute (or if you're opposed to sugar substitute, just use sugar). Refrigerate for at least an hour and serve.
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1 cucumber, peeled and very thinly sliced
1 tomato, cored and sliced (I like to slice it vertically, like an apple)
several (four or five) thin slices of onion, red or sweet yellow, cut into smaller pieces
3 T. extra virgin olive oil or salad oil
3 T. cider vinegar
1 T. balsamic vinegar
salt and crushed black pepper to taste
Place cucumbers, tomato slices, and onions in a medium non-reactive bowl (I just toss everything into the serving bowl). Pour oil and vinegars over vegetables. Salt and pepper to taste. Cover with plastic wrap (or lid) and shake thoroughly. Taste and adjust seasoning. If tomatoes are not particularly sweet, I add one packet of sugar substitute (or if you're opposed to sugar substitute, just use sugar). Refrigerate for at least an hour and serve.
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