Tomato and Cucumber Summer Salad |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I attended a cooking class today through the NMSU Valencia county Cooperative Extension service and this is a recipe we made in the class. It is very refreshing and makes a great side dish. You could even serve it with some nice crusty bread for a light lunch. It is best to use vine ripened tomatoes instead of a roma tomato which doesn't have much flavor. I don't like black olives so I leave them out. The cooking time is actually the time it takes to sit before serving. There is no actual cooking. Ingredients:
5 tomatoes |
3 english cucumbers |
1 onion |
1 avocado |
1 (2 1/4 ounce) can black olives |
2 1/2 tablespoons oil |
2 tablespoons sugar |
2 tablespoons white vinegar |
1/4 teaspoon italian seasoning |
1/4 teaspoon lemon pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon dried parsley flakes |
Directions:
1. Chop veggies in bite sized pieces.
2. Drain olives and combine with veggies.
3. Mix dressing ingredients together.
4. Pour over salad and let sit for 20 to 30 minutes before serving.
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