Editor’s Note: Republished for our Summer recipe series!
This salad is one of my favorites for the Summer, when the cucumbers and tomatoes are in abundance, but it’s great anytime you can get the ingredients and need a reminder of summer! This is a wonderful side salad, or modify it to be a great vegetarian main dish. The key to this is my favorite secret ingredient, seasoned rice vinegar.
Tomatoes (If not the season for fresh, I like to use grape tomatoes)
Onions (Sweet, like Vidalia)
Olive Oil (Optional)
Slice up your tomatoes, onions, and cucumbers, enough to fill your serving bowl.
Put in bowl, and pour on seasoned Rice Vinegar about half way up the vegetables.
Add Salt, pepper, and a drizzle of olive oil.
Toss together, and refrigerate for at least an hour, but overnight is perfect. Toss occasionally to make sure everything has time to marinate. (Alternately, you can marinate in a plastic bag.)
To make it a main dish, think about adding:
- Cannellini Beans (White Kidney Beans) + Chunks of mozzarella cheese
- Lime juice + either Tilapia or shrimp for a fabulous ceviche like dish
Make multiple meals…
Make a big batch for a side for dinner tonight, then have it with one of the additions for lunch tomorrow!
Makes a great side dish for Cuban Sandwiches or a black bean dish!
Originally published at Foodwhirl launch this past spring.