Tomato – Cucumber Salad
Sarah
(based on a Wheatland Vegetable Farm,VA, recipe)
ingredients
- Best when you can get wonderful, fresh veggies at a farmers market
- 3 large unpeeled burpless cucumbers
- 3 large tomatoes (try to get heirloom tomatoes, such as Cherokee Purple)
- 1 medium-size sweet onion, such as a Vidalia
- 2 Tablespoons olive oil
- 2 Tablespoons fruity vinegar, such as a raspberry balsamic
- 2 Tablespoons honey
- 3/4 teaspoon salt
- hefty amount of fresh ground pepper
- You’ll also need a mandolin or great slicing skills
directions
- 1
Into a large bowl, very thinly slice the cucumbers and the onion, preferably using a mandolin. Cut the tomatoes in chunks and add to the bowl. Gently combine these ingredients.
- 2
Add the olive oil, vinegar, honey salt and pepper, and mix with the other ingredients. The vinegar, honey, salt and pepper amounts can be varied to your taste, but the idea is a sweet and sour combination with salt to enhance the flavors and draw out the juices.
- 3
This salad is a little runny, so it’s best served in bowls.
Source: Kathy Pomroy
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