1 Pound Cucumbers 1 Pound Tomatoes 1/4 Red Onion 2 Ounces Arugula, or any lettuce such as spring mix 1 Avocado, optional
Dressing: 3 Tbs. Sherry Vinegar, or Red Wine Vinegar 2 Tbs. Lemon Juice 3 Tbs. Olive Oil 1/4 tsp. Oregano, dry or fresh 1/4 tsp. Ground Pepper 1/2 tsp. Salt
Wash & dry cucumber and tomato.
Peel onion; cut into quarters.
Peel cucumber.
Cut cucumber in half and scrape out the seeds.
Note: If you look at the picture of this salad at the top of the page you may notice the cucumber and tomato are sliced thicker than described in these directions. The reason is that I used to cut them thicker but now I like them thinner. The photo was worth keeping.
Slice the cucumber thin and on the bias.
Cut tomato in half; remove the stem.
Cut each half into 8 wedges.
Each tomato will yield 16 thin wedges.
Place all of the ingredients in this recipe, minus the arugula or lettuce, into the bowl.
Cover the bowl and place into the fridge for an hour or two.
To serve, just add the arugula and toss well.
This is imported sherry wine vinegar.
It has a delicious and distinct flavor that works well in salads as well marinades for poultry and also steamed vegetables.
It is a bit expensive so you can just use red vinegar if you wish.
