It’s so easy to overlook a simple salad. For all those home gardeners or Farmer’s Market shoppers, this is for you! At some point in the summer, we all end up with an overabundance of our fancy, heirloom tomatoes and prolific cucumbers 🙂 This recipe is a mighty tasty side dish that will help you whittle your abundance down a bit!
The cucumbers have to marinate for an hour by themselves, then all the ingredients marinate together for another hour, but don’t make this dish too much more than two hours ahead. It begins to look tired and wilted after about 3 or 4 hours; it’ll still tastes good though!
Tomato Cucumber Salad
INGREDIENTS
- 2 large cucumbers
- ¼ cup balsamic vinegar
- 1 Tablespoon sugar
- 1 teaspoon salt
- 3 large tomatoes, chopped, seeded and coarsely chopped
- 4 green onions, sliced
- ½ cup chopped fresh mint—I love mint, so I add more than ½ cup 🙂
- 3 Tablespoons olive oil
- ¼ cup chopped fresh parsley (optional)
DIRECTIONS
- Peel or partially peel the cucumbers and then cut in half lengthwise—cut or scrape out all the seeds. Cut diagonally into ½” chunks.
- Mix the balsamic vinegar, sugar and salt together and then pour over the prepared cucumbers. Let stand at room temperature for about an hour, tossing occasionally.
- Add the chopped tomatoes, sliced green onions, mint and parsley to the cucumbers. Let sit for an hour or so for the flavors to meld.
- Drain and serve!
Serves 6-8 as a side salad.
Enjoy!
