1/4 cup red wine vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large English or hothouse cucumber (about 12 ounces), thinly sliced crosswise
1/4 medium sweet onion, such as Vidalia, thinly sliced
2 small tomatoes, cut into bite-sized wedges
1 1/2 teaspoon chopped fresh mint leaves (optional)
Place the vinegar, olive oil, sugar, salt, and pepper in a large bowl and whisk until emulsified and combined.
Add the cucumber, onion, and tomato, and then toss gently to coat in the dressing. Set aside for 30 minutes to 1 hour, tossing occasionally. Sprinkle in the mint if using and toss before serving.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 2 days. The vegetables release additional liquid upon storage, drain off before serving.
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