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tomato and cucumber salad

jostlori avatar
Recipe by
Lori L (JostLori)
@jostlori
San Diego

My brother just reminded me that we had this a lot when growing up. Measurements are just a guess - adjust to your own taste! They key here is to make it a day in advance.

►
yield 4 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For tomato and cucumber salad

  • 2 lg
    tomatoes
  • 2
    English cucumbers
  • 1 lg
    sweet onion
  • 2 clove
    garlic, minced
  • 1/4 c
    extra virgin olive oil
  • 1/4 c
    water
  • `1/2 c
    cider vinegar
  • 1 tsp
    kosher salt (less, if using regular)
  • 3/4 tsp
    black pepper

How To Make tomato and cucumber salad

  • 1
    Cut the tomatoes into wedges and place in a non-reactive bowl. Peel the cucumbers (or not and cut them into 1/4 inch slices and add to the bowl. Peel and slice the onion, add to the bowl.
  • 2
    Add remaining ingredients to a small bowl or measuring cup. Stir to combine, pour over veggies, and toss to coat.
  • 3
    Cover and refrigerate overnight. When serving, use a slotted spoon to drain some of the liquid away. OPTIONAL: this is really good with bocconcini (pearl mozarella balls) and fresh basil added right before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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