Tomatoes and cucumbers are fresh at our local orchard, and as always this is a great, easy, go-to side dish for lunch, dinner, picnics, whatever. It is very healthy and light tasting with only 1 T. of olive oil in the recipe. I’ve updated the prior post to include the use of fresh basil, although dried is fine too. I hope you enjoy this fast, easy, light recipe!
The other night, my neighbor stopped by and gave us a bag of tomatoes, all shapes and sizes. Fortunately, I have a nice back yard, and I like to garden. Unfortunately, the wild life is not cooperating. I planted two blueberry bushes and they have been eaten down to the ground by the squirrels and rabbits. So much for blueberry pie 😦
So what to do with all those tomatoes?
2 Medium Tomatoes
1 Cucumber, quartered and diced
2 T. Balsamic vinegar
1 T. White wine vinegar
1 T. Olive or Canola oil
1 Clove garlic, minced or pressed
2 t. Dried basil, or 2 T. fresh chopped basil
1/4 t. Dried Oregano
Salt and Pepper to taste
For this recipe, I mix the liquid and spice ingredients first in a small bowl, so the flavors have a chance to meld together.
Then I dice the tomato, peel and slice the cucumber. This one can’t be easier!
Add the liquid and spice, mix together, and you’re done.
Enjoy, and have a great day! ~Nancy
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