Cooler Than A Cucumber Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe may be simple but its flavor is big and juicy. I think it would be fabulous alongside spicy Asian curries, quick stir-fries, herb-roasted dinners -- and yes, it would be perfect for picnics. This is a delicious make-ahead picnic salad. Make more than you think you'll need, because you just might want some for breakfast. Ingredients:
1 large cucumber, peeled and cut into chunks |
2 small cucumbers, peeled leaving stripes of skin and sliced |
1 large heirloom tomato, seeded and diced |
1/3 small onion, finely chopped |
1/4 cup champagne vinegar |
1 tablespoon balsamic vinegar |
1 tablespoon extra-virgin olive oil |
2 teaspoons agave nectar, or more to taste |
1 pinch sea salt, or to taste |
freshly ground black pepper to taste |
Directions:
1. Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.
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