Years ago I used to giveaway or compost many of my garden-produced cucumbers simply because I didn’t know what to do with them!
This salad recipe became my most craved summer salad and eliminated any extra cucumbers from my harvest.
Simple and easy, you can whip this out in the morning for a delicious take-along lunch or for unexpected company that you feel the need to feed! I don’t measure I just cut and pour, but below is a pretty good guide.
The Ingredients (makes about 2 cups):
- 1 large Tomato (or 2 small), chopped
- ½ Cucumber, peeled, quartered lengthwise and sliced
- 1/3 C. Red Onion, chopped
- 2 T. Olive Oil
- 1 T. Red Wine Vinegar
- Fresh cracked pepper to taste
- Salt to taste (optional)
Mix all ingredients together and enjoy! Double, triple, or play with the ingredients to suit your preference.