A fresh and juicy side dish for your summer meals! It can be made ahead and kept in the fridge for 4 or 5 days. Flavour will intensify each day. Use Roma tomatoes if you can. They have a great meaty flesh that’s perfect for this salad.
Ingredients
- 12 medium sized ripe Roma tomatoes
- 1 and a half English cucumbers
- ½ of a sweet onion (Vidalia) sliced thinly
- 10 to 12 fresh basil leaves
Dressing:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- Salt and pepper to taste
Directions
- Slice and cut the tomatoes into bite sized pieces (4 pieces per slice usually works well)
- Peel and slice cucumber into bite sized pieces
- Roll and slice basil leaves thinly (‘chiffonade’)
- Combine tomatoes, cucumbers, onion and basil in a serving bowl and set aside while you assemble dressing
- Mix dressing in a measuring cup or jar. Whisk or shake to combine. Pour over tomatoes and cucumber mix and toss well.
recipe by: everydayhomegourmet.blog/
Every Day Home Gourmet 