Monday, May 26, 2008

Tomato-Cucumber Salad

Yum! The vinaigrette from this recipe made this salad taste just like the one from my favourite hole-in-the-wall Italian place... perfect! :)
The only thing I would change on this for next time would be to add a little chopped red onion with the cukes and tomatoes.

Serves 2
1 medium cucumber, peeled (or make those "strips" by peeling and then leaving a bit of skin - if it's not organic, peel the whole thing).
1-2 tomatoes, sliced
1/8 cup white wine vinegar
1 tbsp. sugar
1/4 tsp. sea salt
1/4 tsp. dried mustard
Freshly-ground black pepper to taste

1. Slice the cucumber and tomato into rounds. Place in a shallow bowl.

2. Combine the vinegar, sugar, salt, and mustard in a measuring jug. Pour over the cucumber and tomato slices. Refrigerate until ready to serve.
Just prior to serving, sprinkle with a little black pepper to taste.

Based on the Cucumbers Vinaigrette recipe from the Moosewood Restaurant Low-Fat Favorites cookbook.

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