Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Dana
Cucumber and Tomato SaladIngredients (use vegan versions): 2 cucumbers
2 large tomatoes
1 large onion (vidalia or red preferred)
1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 cup chopped fresh cilantro
2 cloves of garlic, minced
1 teaspoon thyme
2 pinches black pepper
Directions:Peel and cut the cucumber into 1/4 slices. (For a crisper salad, core the cucumber to remove the seeds before slicing.) Cut tomatoes into wedges, then cut each wedge in half. Slice the onions and separate into rings.
In a separate bowl, mix the vinegar, olive oil, and remaining ingredients together. Pour this mixture over the veggies and stir until they are coated.
Cover and refrigerate overnight.
Mix again before serving.
Notes/Variations: I like balsamic vinegar the best, but vegan red wine vinegar is also very good, and any vinegar will do. Halved cherry tomatoes can be used instead of whole tomatoes. Any oil on hand can be used instead of olive oil. For a low-fat version, you can use water instead of oil.
Serves: 8
