Monday, June 16, 2008

Tomato-Cucumber Salad

During the summer there's always a batch of this salad in our fridge. It's a perfect side dish for a sandwich, but solo it makes a great light lunch.

I'm counting down the days to July when I can use homegrown tomatoes from the farmers' market.

  • 1 1/2 pounds ripe tomatoes
  • Pinch each of kosher salt and black pepper
  • Pinch of sugar
  • 2 medium cucumbers
  • 1/2 large red onion
  • 20 or so fresh basil leaves
Dressing Ingredients
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • black pepper
  • 1 teaspoon kosher salt
  • 4 cloves garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  1. Core tomatoes and cut lengthwise into 6-8 wedges, and then cut the wedges in half. Place tomatoes in a large bowl and season with salt, pepper, and sugar.
  2. Peel the cucumbers and cut lengthwise. Then cut crosswise into 1/4-inch slices. Add to the tomatoes.
  3. Peel the onion and cut lengthwise into slivers. Combine with tomatoes and cucumbers.
  4. Cut basil into thin strips and add to the salad.
  5. In a bowl combine all ingredients for the dressing and whisk everything together.
  6. Pour dressing over the vegetable mixture and gently toss. Let marinate for 30-40 minutes. Serve at room temperature.
Note: Store leftovers in the fridge. The oil and vinegar will congeal a bit, so before you eat leftovers, remove salad from the fridge and allow it to come to room temperature. Then give salad a stir, and you'll be ready to eat.

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