Cucumber-Tomato Salad

Cucumber-Tomato Salad

(about 3 cups)

Ingredients:

3 tbsp. Extra-Virgin Olive oil

1 tbsp. Fresh Lemon Juice

½ tsp. Dried Oregano

½ tsp. Kosher Salt

1½ cups Grape or Cherry Tomatoes, halved

½ medium English Cucumber, ½-inch dice

Directions:

In a large bowl, whisk together the oil, juice, oregano and salt.  Add the tomatoes and cucumber to bowl and toss to combine.  Refrigerate at least an hour before serving.  Then toss again just before service.

Note:               This can be prepped the day before.  Just keep vinaigrette and vegetables separate and refrigerated until ready to serve.  Then toss together and serve.

Ideas for Future Efforts

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