Steve Johnson's Cucumber-Tomato Salad
Recipe from
Fine Cooking Magazine
This salad is delicious with grilled burgers.
Servings:
Yields 6-1/2 cups
Ingredients
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2cucumbers, peeled, halved lengthwise, and seededsee savings
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2ripe red tomatoes, coredsee savings
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1shallot, thinly slicedsee savings
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2 tablespoonsgood-quality extra-virgin olive oilsee savings
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2 teaspoonsred-wine vinegarsee savings
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1 tablespoonchopped fresh mint; more to tastesee savings
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1 tablespoonchopped fresh cilantro; more to tastesee savings
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1 tablespoonchopped fresh flat-leaf parsley; more to tastesee savings
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Coarse salt and freshly ground black pepper to tastesee savings
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Directions
1.
Cut the cucumbers in half again lengthwise and then slice them crosswise 1/8 inch thick. Chop the tomatoes into bite-size pieces. Put the cucumbers, tomatoes, shallot, olive oil, vinegar, mint, cilantro, and parsley in a mixing bowl and toss briefly. Adjust the seasonings and serve.
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