CUCUMBER-TOMATO SALAD (Adapted from A Taste of Home)
2 medium tomatoes, sliced and quartered (or a pint of grape tomatoes, halved
1 large hothouse cucumber, peeled and diced
4 green onions, chopped
1 TBSP sugar
1 tsp salt
1/4 tsp pepper
1/3 cup cider vinegar
1 cup water
herbs, if desired (such as parsley or fresh dill)
In a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat.
Cover and refrigerate for 4 hours or overnight. Sprinkle with herbs if desired. Serve with a slotted spoon.
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