What can be better during the months of July and August than fresh tomatoes and cucumbers picked straight from the garden and made into delicious fresh salads! My favorite is a sweet vinaigrette salad my dad made every summer when the harvest came in. We loved it. Tomatoes and cucumbers are full of nutrients and go nicely with most anything. The vinaigrette adds a sweet tanginess that is perfect. This recipe is simple, easy to prepare, and sure to please! It serves six and is best refrigerated for about one hour before serving.
Ingredients
- Two medium tomatoes diced
- Two medium cucumbers sliced
- One small onion halved and sliced
- 1/3 cup (80 ml) white sugar: or (substitute for 1/4 cup (60 ml) of pure Maple syrup, which has fewer calories)
- Dash salt
- 1/3 cup (80 ml) white rice vinegar (White rice vinegar is less acidic and has a milder flavor than apple cider vinegar.)
- 2 TBSP (30 ml) water
Instructions
- Start with the vinaigrette.
- Mix vinegar, salt, sugar, and water into a cup
- Put the sliced cumber, tomatoes, and sliced onion into a quart (one liter) sized bowl.
- Pour the vinaigrette over the vegetables.
- Put into the refrigerator for an hour or so before serving.
This will keep in the refrigerator for up to 3 days.
Cathy Dee 