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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tomato-Cucumber Salad Recipe

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This recipe for Tomato-Cucumber Salad is from The Dickinson Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
The Veggies
1 1/2 lb ripe tomatoes (sliced Campari tomatoes work nicely)
1 large English cucumber
pinch of kosher salt & black pepper
1/4 cup minced red onion


The Dressing
1/2 c extra virgin olive oil
1/2 c red wine vinegar
1 TB agave
black pepper
1 tsp. kosher salt

Favorite dried or fresh herb like dill, basil, oregano, if desired
Directions:
Directions:
Depending on the size of your tomatoes, either core and chunk them or slice them if small like Campari tomatoes. Chunk or slice the cucumbers to match the tomatoes, striping the cucumber with a peeler first. Mince onion and toss the three veggies together in a bowl.

Mix dressing ingredients together in a small jar and shake. Pour over the veggies and marinate the salad at room temperature for several hours. Serve when you're ready, and then refrigerate the leftovers- if there are any.
Number Of Servings:
Number Of Servings:
6

 

 

 

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