Make Ahead

Simple Summer Salad

June 10, 2010
Author Notes

Let me just say, I know this isn't the sort of recipe you have never heard of before. The truth is, as I have told you before, I need ways to use up some of the tomatoes I grew this summer. I like this at lunch with other traditional summer dishes - like potato salad. You can also serve it at dinner as a side dish though. Of course, it is a wonderful and quick thing to bring to a backyard bar-b-que too. Nothing flashy. Nothing new. Nothing revolutionary. Just a simple recipe. Enjoy! —cooking4carnivores

  • Serves four
Ingredients
  • 2-3 medium tomatoes
  • 1 large cucumber
  • kosher salt and freshly ground pepper,
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 small red onion (optional)
In This Recipe
Directions
  1. To make this dish, which helps you cling to summer a bit longer, simply slice a few medium tomatoes and a large cucumber.
  2. Toss them in a large bowl with kosher salt, freshly ground pepper, 2 tablespoons of red wine vinegar, and 2 tablespoons of olive oil.
  3. Place them in a shallow dish, cover, and chill in the refrigerator for at least thirty minutes to let the flavors soak in and chill the veggies.
  4. You can also add in a little onion sliced thin if you like.
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