Nancy: My 35 year old son, Sean, put me on to a very refreshing salad last weekend that he invented and I want to share it with the Nancyland family. With the abundance of fresh garden vegetables available now, it is a perfect side dish during the warm and hot Summer months.
Mr. Myron Drinkwater - Lake Forest, CA

Simple Garden Salad

2 medium or large cucumbers
2 large or 3 medium fresh tomatoes
1 large sweet onion
2 Tbsp olive oil
2 Tbsp balsamic vinegar
season salt or salt and ground black pepper to taste.

Peel the cucumbers, cut the stem /core end from the tomatoes and peel the onion. Cut the vegetables (cucumbers, tomatoes and onion) into bite size pieces (1/2 to 3/4-inch dice) and place in a re-sealable container (I use a plastic Glad brand bowl with a lid). Pour the olive oil and balsamic vinegar over the diced vegetables and season as desired. Place the lid on the container and turn several times to thoroughly coat the vegetables. Refrigerate for at least 2 hours before serving. Cover and refrigerate any leftover salad for up to 2 days. After 2 days the vegetables tend to get a bit soggy - but still very tasty.
Yield: 8
servings.

Cook's Note: Blanched, cooled and diced cauliflower, broccoli, carrots
or other vegetables could also be adapted to this salad, if desired.

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