RUSTIC TOMATO AND CUCUMBER SALAD

 RUSTIC TOMATO AND CUCUMBER SALAD

(recipe modified from craving tasty)

Ingredients

For the vegetables:

·    5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice)

·    1 pinch brown sugar

·    1 English cucumber (fresh and firm)

·    1/4 large red onion

·    2 Tbsp chopped fresh Italian parsley

·    1 pinch kosher salt

·    1 pinch black pepper

For the dressing:

·    1/2 cup extra virgin olive oil (very good quality)

·    1/4 cup red wine vinegar

·    freshly ground black pepper (to taste)

·    1 tsp kosher salt

·    2 garlic cloves (pressed)

·    1 tsp brown sugar

·    1 tsp dried oregano

Optional add ons to modify a bit: lemon juice, fresh basil, ginger, omiting the vinegar

Instructions

1.        Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well.

2.   Cut the cucumber in half lengthwise, then slice it into 1/4" thick slices. Add the cucumbers to the tomatoes.

3.   Slice the red the onion into very thin slivers crosswise. Then cut the slivers in half so you have really small pieces Add to cucumbers and tomatoes. Add the chopped.

4.   To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.

5.   Pour 1/2 the dressing over the vegetables and toss gently using both hands. Cover the bowl with plastic and let sit at room temperature until ready to serve, for 1 to 6 hours. This will allow the flavors to meld together. Then serve and refrigerate the leftovers for up to 3 days.  If it's missing dressing, add more. For me there was a sufficient amount of dressing, and I saved the rest to use on a green salad the next day.