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I remember this salad from my childhood. A lot of people had gardens in the neighborhood and used to share their cucumbers and tomatoes with each other. This quick and easy salad is a fantastic addition to the summer salad repertoire since these ingredients are pretty much staples. So, if you’re looking for another recipe to use up your tomatoes and cucumbers that are ready for picking in your garden, give this a try.

1 Large Cucumber, Peeled, Seeded and Sliced 1/4”
2-3 Small Tomatoes, Chopped
1/4 Red Onion, Thinly Sliced or 1/4-1/2 Cup Pickled Red Onions
3/4 Teaspoon Dried Oregano
3 Teaspoons Red Wine Vinegar
1 Tablespoon Olive Oil
1/2 Teaspoon Kosher Salt
Freshly Ground Black Pepper, 4 Turns

The first thing I like to do is slice the red onion and soak the slices in iced water. This takes the harsh bite out of the raw onion. If you would like to use pickled onions for this recipe, check out this link on how to make quick pickled onions here, https://www.thesomervilletimes.com/archives/90242. Continue by peeling the cucumber, cutting lengthwise and removing the seeds. Slice the cucumber in 1/4” thick slices. Add to a medium bowl along with the chopped tomatoes. I like to use different colors if available. Add the oregano, vinegar, olive oil, salt and pepper. Once the onions have soaked, drain well and add the remaining mixture. Toss, check the seasoning and adjust if needed. Serve right away. Serves 3-4.

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