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This year, cucumbers have been the most prolific vegetable in our garden. I’m bringing in several each day. Soon we will have so many that I will be making cucumber chips in the dehydrator. But for now, we’re enjoying lots of salads. This one keeps well for 2 or 3 days and gets better with time.
I use my OXO Mandolin to slice the onion and cucumber. You can also slice by hand if you have mad knife skills. I get thinner, more uniform slices using a mandolin. In the salad pictured, I’ve used balsamic vinegar. I have also made this with apple cider vinegar. It’s a bit tangier than balsamic, but if you are trying to increase your apple cider vinegar intake, this is an easy way to do it!
Ingredients
-
4
cups
halved cherry tomatoes
, about a pound -
4
small cucumbers
, approximately 1/4 pound, thinly sliced -
1/2
large red onion
, thinly sliced -
1/2
cup
balsamic or apple cider vinegar -
1/4
cup
extra virgin olive oil - salt and pepper to taste
Instructions
-
-
Place vegetables in a large bowl.
-
In a small bowl, whisk oil and vinegar together to emulsify.
-
Pour dressing over vegetables.
-
Toss to combine.
-
Dress with salt and pepper to taste.
-
Refrigerate for at least an hour before serving.
