Foodie Friday: Cucumber Tomato Salad

It’s Foodie Friday! It’s still summer which means there are still piles of tomatoes and cucumbers to eat! Today we have another ┬ásuper 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.


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