In my childhood home, salads were pretty much non-existent. If we ate any fresh veggies at all, it came in the form of plain, cut-up tomatoes and cucumbers served on a little plate in the middle of the table. The thrill of eating a fresh toss salad drizzled with olive oil, lemon, salt and spices was only introduced to me in my upper teen years when I left home and went overseas for a year of high school. I boarded by a couple different families that year and learned that there’s another way to eat cucumbers and tomatoes that is in a completely different league than the sliced veggie centerpiece that graced our dinner table growing up! And yes, when I came home one of the first things I did was to teach my Mom how to make salad!!!
This recipe takes those simple flavors of my childhood and doctors them up into a delightful salad bursting with flavor; the perfect summer side for your cheeseburger, sloppy joes, or salmon fillet dinner!
Whenever I serve this salad at a party or cookout, it’s a smashing success and the bowl is always empty long before it's over. Exotic ingredients and new-fangled salads are nice but at the end of the day there’s just nothing like a good old fashioned tomato and cucumber salad!
FRESH TOMATO CUCUMBER SALAD
WHAT YOU WILL NEED:
Avocado Oil or Olive Oil , 2 Tbsp
Red Wine Vinegar, 1 Tbsp
Black Pepper, 1/4 Tsp
Salt, 1 Tsp
red onions, 1/2 cup, diced
roasted red pepper, 2 Tbsp, diced
Jalapeno, 1, cored and diced
Medium Tomatoes, 5, wedged
Small Cucumbers, 3, diced
HOW TO MAKE IT:
Cut up all the veggies and spices.
Mix all ingredients into a large bowl.
Cover and let sit in the refrigerator for at least an hour.
Serve within 3 days.
Find this refreshing salad recipe on aprilgolightly.com!