It’s Foodie Friday! It’s still summer which means there are still piles of tomatoes and cucumbers to eat! Today we have another super easy salad idea. This makes a great side for a weeknight dinner or a picnic. Enjoy all the best of summer’s produce while it’s at its peak!
Cucumber Tomato Salad
3 large tomatoes, sliced into thin wedges
1 medium cucumber, thinly sliced (peel if the skin tastes bitter)
1/2 small red onion, very thinly sliced
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
Combine all ingredients and toss. Serve immediately or make a few hours ahead. Salad keeps for up to a day in the fridge. Best served cold.
Canned chickpeas (drained and rinsed) make a great add in to turn this into the perfect dish for a light lunch.
You Might Also Like:
More ways to use up summer produce!