Sunday, June 8, 2008

Tomato-Cucumber Salad

I have been making this yummy salad for years. I used to follow the recipe, but I have since lost it, and have had to go somewhat from memory for a while. This time I used fresh herbs in place of dried and added yellow pepper for some color.

1 cucumber peeled and sliced
1 large tomato, cut in large chunks
1 yellow pepper, halved and then sliced
1 stalk green onion, chopped

Mix together in bowl: 1/4 cup apple cider vinegar, 2 tbsp oil, 2 tbsp water, 2-4 tsp sugar depending on how vinegary you want, 1 tsp black pepper, and 1 tsp minced garlic. Wisk well and pour over vegetables.

Chop 3 fresh basil leaves and a few sprigs parsley. Toss together with salad. Leave salad at room temperature at least 15 minutes before serving to let flavors blend.

The vinegar causes the vegetables to release a lot of juice. You can pour some off before storing in the refrigerator if you'd like, but leave some for flavor. Don't store for more than 24 hours or tomatoes become too mushy as the acid sort of cooks them.

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