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Seasonal Recipe: Tomato Cucumber Salad

Jennifer Vigil Aug 22, 2012

Do you have lots of tomatoes and cucumbers from your garden?


This is of my favorite summer recipes that my mom used to make when we were kids.  It is super easy, is a great way to use up extra tomatoes and cucumbers, and is always a hit when we bring it to BBQs. 

2-4 Large tomatoes (if using Roma you may need more. Use yellow tomatoes for additional color).
1-2 cucumbers peeled and sliced
Balsamic vinegar
Olive oil
Fresh Basil chopped
Pepper

In a 9 x 13" pan (you can make a smaller version in a 8 or 9" square pan just decrease the amount of veggies) place tomato slices in a solid layer. Peel and slice up cucumber and make a second layer.  Drizzle balsamic vinegar and olive oil generously over the top.  Gently stir the layers (if you prefer the layered look skip to next step).  Sprinkle chopped sliced basil over top. Season with pepper to taste.  You can add onion for additional flavor (about 1/2 onion).

Additions/ Variations:

  1. Italian: Add slices of fresh mozzarella for a variation on caprese salad.
  2. Greek: For a Greek flare replace the basil with dried or fresh oregano and add diced or crumbled feta instead of mozzarella. Add kalamata olives and diced onions.  

 

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