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Tomato-Cucumber Salad Recipe

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This recipe for Tomato-Cucumber Salad, by , is from Pass the Salt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ron Orme


1 1/2 lb. ripe tomatoes
Pinch each of kosher salt and black pepper
Pinch of sugar
2 medium cucumbers
1/2 large red onion
30 small fresh basil leaves

Dressing: 1/2 c. olive oil
1/4 c. red wine vinegar
Black pepper
1 tsp. kosher salt
4 cloves garlic, minced
1 tsp. sugar
1 tsp. dried oregano

Core the tomatoes and cut lengthwise into 6 to 8 wedges. Cut each wedge in half crosswise. Place tomatoes in a big bowl and wake them up with a big pinch of salt, pepper, and sugar. Cut the ends off the cucumbers and use a vegetable peeler to make long strip in the skin. Cut the cucumber in half lengthwise and then crosswise into 1/4-inch slices. Add to the tomatoes. Peel the onion and cut lengthwise into slivers. Dump the onions in with the tomatoes and cucumbers and give everything a good tossing.

Clean and dry the basil leaves. Stack them on top of one another and roll lengthwise into a tight cigar. Cut crosswise into thin strips and stir into the salad.

Throw together a batch of dressing. Whisk all the ingredients together in a small bowl. Pour over the tomatoes and cucumbers.

Marinate the salad at room temperature for several hours. Serve when your're ready, and refrigerate the leftovers -- if there are any.




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