Steve Johnson's Cucumber-Tomato Salad               

 tags (edit): Summer Picnics Fine Cooking Magazine Easy @Vogel @Try Soon! Salads  

 

Try this salad alongside grilled burgers.

Ingredients

2 each Cucumbers peeled, halved lengthwise, and seeded
2 each Tomatoes red, ripe, cored
1 each Shallot thinly sliced
2 tablespoons Extra virgin olive oil good quality
2 teaspoons Red wine vinegar
1 tablespoon Fresh mint chopped, more to taste
1 tablespoon Fresh cilantro chopped, more to taste
1 tablespoon Fresh parsley flat-leaf, more to taste
to taste Salt & pepper


 

Instructions
 Cut cucumbers in half again lengthwise and then slice them crosswise 1/8-inch thick. Chop the tomatoes into bite-sized pieces. Put the cucumbers, tomatoes, shallot, olive oil, vinegar, mint, cilantro, and parsley into a mixing bowl and toss briefly. Adjust the seasonings and serve.

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Yields: 6 1/2 cups
     Fine Cooking magazine, June/July 2001, page 15

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