Tomato and Cucumber Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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A great recipe from Epicurious. This makes enough for a crowd and is best served within 15 minutes of making. This is kind of a no fail salad. I used 1/4C olive oil and white balsamic vinegar, less salt and 1 clove minced garlic. Instead of chopping cukes, I sliced them thinly, wedged the tomatoes and thinly sliced red sweet onion. I think the larger pieces of veggies are prettier than chopped. I also added about 8 sliced red radishes. I think celery and maybe carrots would be a nice addition also. Next time I will try cilantro which we love. Ingredients:
1/3 cup olive oil |
1/4 cup fresh lemon juice |
1 tablespoon white balsamic vinegar |
1 1/4 teaspoons salt |
1 teaspoon ground cumin |
1/2 teaspoon black pepper |
3 3/4 lbs plum tomatoes, cut into 1/3-inch dice (4 cups) |
1 lb seedless cucumber, cut into 1/3-inch dice (usually plastic-wrapped) |
3/4 cup finely chopped fresh curly-leaf parsley (from 1 bunch) |
1/4 cup finely chopped onion (preferably sweet onion, such as vidalia or walla walla) |
Directions:
1. Whisk together oil, lemon juice, vinegar, salt, cumin, and pepper in a medium bowl. Add tomatoes, cucumber, parsley, and onion and stir to combine. Let stand at room temperature 10 minutes before serving.
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