Tuesday, April 19, 2016

Cucumber and Tomato Salad


An easy, crisp side salad which goes well with baked salmon or chicken.  You can also add Feta cheese.  Cut the recipe in half to make a large salad for two.

For best results, be sure to use very ripe sweet cherry tomatoes.

Cucumber and Tomato Salad
(adapted from Fine Cooking)

Serves 4

1 English hothouse cucumber
1 pint very ripe sweet cherry tomatoes
1/4 cup sliced sweet onions or scallions
2 T. red wine vinegar
3 T. good quality extra virgin olive oil
salt and pepper to taste
1 t. dried oregano
1/8 t. dried dill or 1 T. fresh dill

In the bowl you are going to serve the salad, whisk together the vinegar, olive oil, dried oregano and salt and pepper.

Cut the hot house cucumber lengthwise in half, then into quarters, remove the seeds, then slice into bite size chunks.  Add to the serving bowl.

Slice the ripe sweet cherry tomatoes in half.  Season with salt, then add to the serving bowl.

Slice the sweet onion into crescents.  (Or the scallions into bitesize pieces.)  Add to the serving bowl.
Sprinkle the salad with the fresh or dried dill.  Then, toss it all together, evenly coating the cucumber and tomatoes.

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