The other night I made a delightful end-of-summer salad with veggies that were begging to be used up. I had a cucumber and two tomatoes, plus some left-over green onion. So, I knew I could make some kind of cucumber salad. But, I’d never made one myself before. (This seriously is a crazy fact, as it’s so easy to make — and the end result is so yummy!)
Having had cucumber salads in the past, I knew I was aiming for a vinegar-y flavor. I did a quick Google search for cucumber salad and noticed some recipes called for balsamic vinegar or cider vinegar. But, neither were the pantry, and I didn’t want to run out to the store this time. There are also recipes with mayo, but I was craving fresh and bold tastes rather than cool and creamy.
I was, however, up for trying something I did have — red wine vinegar. It was a great choice. So, that’s the story, and here’s the recipe that came a little from my head and a little from Google.
Easy cucumber tomato salad
2 medium-size tomatoes, sliced into bite-size pieces (alternative: cherry tomatoes)
1 cucumber, sliced into bite-size pieces
3-4 green onions, diced
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
Chop the cucumbers, tomatoes and onion and put into a bowl with the olive oil and red wine vinegar. I didn’t measure when I put in the vinegar and oil — I’m bad about measuring sometimes. So, I advise adding as much of both liquid ingredients as you think is necessary. Make sure there’s enough to give a good flavor — one that will be better after sitting in the refrigerator for about 45 minutes. I ran to the library while this salad’s flavors melded.
OK, back to the recipe. Mix in the salt and pepper. I just ground some salt and pepper over my bowl of salad, so again, no measuring. Stir, and let meld, as mentioned before.
Seriously, this salad is so easy. And, so great for one last summer day … as the chill in the air may be here to stay.
I’m really liking the easy (non)recipes!