Tomato, Cucumber and Red Onion Marinated Salad
This is a very cold pleasing salad for a lunch or dinner and can be made the day before as it gets tastier the longer it marinates. Since I have been lucky with the tomatoes in my garden all the tomato recipes are in play here on a daily basis. The heat has been extreme the past few days, so it won’t be long until I will only have the grape tomatoes which I hope will make it through August. To me this is the bare bones of a Greek Salad but intensified with no lettuce in the way. The Florida summer heat helps me remember all the salads I have had through the years and the mind keeps going to cold and crisp.
- 2 Cucumbers (peeled and sliced)
- 3 Medium Tomatoes (cut in 6 pieces)
- 1 Large Red Onion (roughly chopped
- 3 T. Extra Virgin Olive Oil
- 3 T. Vinegar
- 1/4 t. Sugar
- 1/8 t. Dijon Mustard
- Pinch of Sea Salt
- Freshly Ground Pepper
- Parsley (chopped)
- Greek Olives for Garnish (optional)
- Feta Cheese for Garnish (optional)
Put all ingredients in a bowl, cover and chill for 2-4 hours
Chill the bowls or ramekins for this salad to be served as is.
Set a bowl of Greek Olives and Marinated Feta Cheese at the table for additional garnish.
I am not paid by these companies, but I do keep them in my refrigerator at all times in case I do not have fresh. The olives are my favorite from the shelf and the marinated Feta in oil is fantastic especially for this salad.