A Simple Cucumber And Tomato Salad

We are leaving soon, for another trip to Spain. Last time, a few years ago, we flew into Madrid and drove the southern route. We covered about 1500 miles. We fell in love with Spain. So we are going back again. This time we are going into Mallorca first, then Barcelona, with a day trip to Andorra (yes, this is how our Andorra/Dorrie got her name). That being said, I am trying my best to get through all the leftovers and food we already have without having to buy or prepare anything else so nothing will go bad while we are gone.

I had a half cucumber and some beautiful ripe, red heirloom tomatoes that I combined with some red onions and simple seasonings to make a little quick, impromptu, simple salad.

I served it as a side dish to steak, but it would also be good on top of a bed of lettuce as part of a main steak or chicken or shrimp salad too. It was cool, refreshing and a perfect summer salad.

Cucumber and Tomato Salad

1 English cucumber sliced thin

2-3 large tomatoes, preferably heirloom, chopped

1/4 red onion, sliced very thin

1-2 TBSP basil, chiffonade

a dash of salt

1-2 tsp fresh ground black pepper

2 TBSP olive oil

2 TBSP lemon olive oil, optional

2 TBSP Prosecco or white balsamic vinegar

2 TBSP lemon balsamic vinegar, optional

Toss everything together and chill before serving. This salad is best served cool. For best results add the dressing right before serving so the vegetables aren’t swimming in sauce.

The fresh goodness is experienced in every bite. YUM! Simple and simply good. That’s what I’m talking about. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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