Southern Cucumber & Tomato Salad
Photo and recipe adapted from Kitchn
¼ c. red wine vinegar
2 Tbsp. Teaoli Extra Virgin Olive Oil (Basil, Blood Orange, Chipotle, Cilantro & Roasted Onion, or Persian Lime)
1 Tbsp. granulated sugar
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 large English or hothouse cucumber, thinly sliced crosswise
¼ medium sweet yellow or Vidalia onion, thinly sliced
2 small tomatoes, cut into bite-size wedges
1 ½ tsp. fresh mint leaves, chopped
1. Place the vinegar, olive oil, salt, and pepper in a large bowl and whisk until combined and emulsified.
2. Add the cucumber, onion, and tomato and toss gently to coat with dressing.
3. Set aside for 30 minutes to one hour, tossing occassionally.
4. Sprinkle in mint and toss before serving. Store leftovers in an airtight, refrigerated container for up to two days. Drain additional liquid before re-serving.
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