This is a wonderful way to use all the tomatoes and cucumbers coming out of your garden. Fresh, light and colorful, it is a good companion to sea food and chicken. For added color, I like to use a variety of different colored tomatoes.
2-3 large tomatoes, about 3 C diced
1-2 large cucumbers, about 3 C diced
1 small onion, about 1/2-2/3 C diced
1/4 C minced herbs—parsley, basil or
oregano work best.
1/3 C olive oil
1/4 C vinegar—apple cider or balsamic
vinegars work best
1 clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
Cut the cucumbers in half length-wise, scoop out the seeds and dice. Dice the tomatoes and put them into a sieve or colander to allow the juice to drain. Dice the onion. Mince the fresh herbs. Put everything into a bowl.
Whisk together all the dressing ingredients and pour over the vegetables. Stir until everything is well-coated.
This salad is best eaten about an hour after preparation but it can store in the refrigerator a day or two.