This is a great salad for warm summer days. It is light, refreshing, healthy and quick. As a bonus, it uses up veggies that you probably have growing in your garden. Today it snowed (seriously) in Utah, and in rebellion I thought I would whip this up and pretend it was summer. Although I didn't enjoy the snow, I thought the salad was amazing and I'm contemplating having it for dinner too...
Cucumber and Tomato Salad
Adapted from Rachael Ray
3/4 cup cucumber, halved lengthwise and sliced
3/4 cup cherry, pear, or grape tomatoes, halved
3 - 4 Tb. finely chopped sweet red or yellow onion (such as Vidalia)
1 Tb. olive oil
1 Tb. red wine vinegar
salt and fresh ground black pepper to taste
Toss all ingredients together and let sit at room temperature for 30 minutes. Feel free to adjust the amounts of the ingredients to your liking. You can also add fresh basil, parsley, green onion, chives, garlic, etc. if desired.