Tomato Cucumber Salad

One of my favorite things about summertime is the availability of FRESH veggies and fruits in season. I came home from my trip to the farmer’s market this weekend with some beautiful tomatoes, along with an assortment of other vegetables and fruits. I decided to throw together one of my favorite summertime recipes, tomato cucumber salad. I’ve made this salad for years, but I’ve never actually written down the recipe. So I made a point to write down all my ingredients and methods this time around in order to share this chop-and-chill recipe with y’all! Here is how I made it, starting first with chopping my fresh ingredients.For the cucumbers, I used a vegetable peeler to peel the cucumbers before using a sharp knife to cut them in half lengthwise. From there, I used a round teaspoon to deseed the cucumbers before I thinly sliced each half of deseeded cucumber crosswise. Click this link to for a tip on cutting crosswise vs. lengthwise. Click here to learn more about cutting crosswise vs. lengthwise.For the tomatoes, I used a serrated knife to cut them in half. I used a teaspoon to deseed the tomatoes, before finally chopping the tomatoes into small pieces with the serrated knife.For the red onion, I cut the onion in half, lengthwise, with a sharp knife before thinly slicing each half crosswise.For the basil, I used the chiffonade method to cut my fresh basil leaves. Any way you like to cut your basil is fine, in fact it can be torn into small pieces by hand or snipped into small pieces with kitchen shears. Click here for the best description explaining how to chiffonade basil.  After all of my fresh ingredients are chopped, I dump them in a large bowl and set it aside.Now, for the vinaigrette! In a small bowl, combine 2 tbsp of red wine vinegar, 2 tbsp of distilled white vinegar, ¼ cup of olive oil, 1 tsp of granulated sugar, 1 tsp of kosher salt, ½ tsp of ground black pepper, and 1.5 tsp of water. Whisk all of these ingredients together and pour this vinaigrette over your chopped vegetables. Toss the vinaigrette and veggies well. Cover your salad, and chill for at least 4 hours before serving.I enjoy eating this salad after the 4 hour chill time, but, I find it even tastier the next day or two after all of the veggies have marinated in the vinaigrette for some time. This salad is delicious on its own, but would pair well with crumbled feta cheese or fresh mozzarella. You could even throw in some chopped chicken or turkey. I look forward to sharing more of my favorite summertime recipes very soon!-XOXO-Sally

Tomato Cucumber Salad

5 ripe tomatoes2 cucumbers1 small red onion¼ cup basilFor the vinaigrette:2 tbsp red wine vinegar2 tbsp distilled white vinegar¼ cup of olive oil1 tsp granulated sugar1 tsp kosher salt½ tsp ground black pepper1.5 tsp waterFor the cucumbers, use a vegetable peeler to peel the cucumbers before using a sharp knife to cut them in half lengthwise. From there, use a round teaspoon to deseed the cucumbers before slicing each half into small pieces, crosswise.For the tomatoes, use a serrated knife to cut them in half. Then use a teaspoon to deseed the tomatoes, before finally chopping the tomatoes into small pieces with the serrated knife.For the red onion, cut the onion in half, lengthwise, with a sharp knife before thinly slicing each half crosswise.For the basil, I used the chiffonade method to cut my fresh basil leaves. Any way you like to cut your basil is fine, in fact it can be torn into small pieces by hand or snipped into small pieces with kitchen shears. After all of my fresh ingredients are chopped, I dump them in a large bowl and set it aside.For the vinaigrette, combine 2 tbsp of red wine vinegar, 2 tbsp of distilled white vinegar, ¼ cup of olive oil, 1 tsp of granulated sugar, 1 tsp of kosher salt, ½ tsp of ground black pepper, and 1.5 tsp of water in a small bowl. Whisk all of these ingredients together and pour this vinaigrette over your chopped vegetables. Toss the vinaigrette and veggies well. Cover your salad, and chill for at least 4 hours before serving.