Tomato & Cucumber Salad

Servings: 4 side salads, 2 entrees with additions

 

 

Ingredients:

 

 

Dressing:

2 tablespoons fresh minced basil

2 tablespoons virgin olive oil

1 tablespoon Balsamic vinegar

2 teaspoons freshly squeezed and strained lemon juice

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

 

 

Vegetables:

1 cup of slices from a cucumber approximately 1” in diameter, peeled or unpeeled, thinly sliced

2 cups of 1/2” thick on the outside edge, wedges cut from cored, medium-sized tomatoes

1/3 cup pencil-thin spring onion (approximately 2) slices, sliced in rounds through the trimmed greens, slices carefully separated to preserve the rings

salt & pepper to taste

 

 

Additions:

Avocado cubes

Poached chicken breast cubes

Bacon lardons, tender crisp

Garnishes:

Queso blanco crumbles

Farmer’s cheese

Parmesan cheese, grated

Bulgarian or French feta in small cubes or crumbles

Crumbled bleu cheese

 

 

 

Directions:

Combine dressing ingredients and chill overnight.

Marinate tomatoes for 12 hours in the chilled dressing.

Add cucumber and onion to the tomatoes.

Toss to coat all vegetables.

Place in the ice box for 30 minutes.

Plate in individual bowls. Make any desired additions, and garnish.

Serve.