Tuesday, August 5, 2008

Tomato-Cucumber Salad

I found this recipe in the Aug./Sept. issue of Taste of Home. The original recipe calls for mozzarella cheese, but the salad is still wonderful without it! A great way to utilize some of summer's favorite veggies!

I left out the green peppers (Hubby isn't a fan of peppers!) and substituted plain black olives for the Greek olives (because that's what I had on hand).

Tomato-Cucumber Salad

1/3 cup olive oil
2 tbsp. red wine vinegar
2 tbsp. balsamic vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. pepper
3 medium tomatoes, chopped
1 cucumber, quartered and cut into 1/4-inch slices
1 small green pepper, chopped
1/4 cup thinly sliced onions
12 pitted Greek olives, sliced
2 tbsp. minced fresh parsley
1 tbsp. minced fresh basil

In a jar with a tight-fitting lid, combine the first seven ingredients; shake well.

In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives, parsley and basil. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 15 minutes. Serve with a slotted spoon.

Quick Start with MSPI Mama: This is one of my Quick Start recipes

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