"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cool Cucumber-Tomato Salad Recipe

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This recipe for Cool Cucumber-Tomato Salad, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Billings
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 vine-ripened tomatoes, seeds removed, chopped
1 seedless cucumber, peeled and chopped
4 scallions, thinly sliced
1/4 c. finely chopped Italian parsley
1 1/2 tbsp. freshly squeezed lemon juice
1 1/2 tbsp. freshly squeezed lime juice
2 tbsp. olive oil

Directions:
Directions:
Toss together all ingredients; season with salt and pepper. Serve as a salad or with toasted pita wedges or a salsa with grilled chicken or fish.

Personal Notes:
Personal Notes:
I used this as a salsa and served with bagel chips or the pita wedges. Yummy!

 

 

 

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