Cucumber Tomato Salad
2 medium or large cucumbers
3 large or 4 medium size tomatoes
1 large sweet or red onion
2 Tbsp olive oil
2 Tbsp balsamic vinegar
salt and ground black pepper to taste
Peel the cucumbers, cut the stem and core from the tomatoes
and peel the onion. Cut the cucumbers, tomatoes and onion
into a 1/2 to 3/4-inch dice and place in a resealable
plastic container. Pour the olive oil and balsamic vinegar
over the diced vegetables and season as desired with salt
and pepper. Place the lid on the container and turn or shake
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.
Yield: 6 to 8 servings
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