Cucumber and Tomato Salad

From Cooking Light’s Chicken for Dinner special edition, December, 2006.

This easy salad combines three fresh summer vegetables: cucumbers, tomatoes and bell peppers. The pleasant zing this salad has comes from the Dijon mustard, red onion and wine vinegar.

Prep Time: 20 minutes

For the Dressing:

Ingredients:
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed ted pepper
  • 2 minced garlic cloves
Combine all ingredients and stir with a whisk.

For the Salad:

Ingredients:
  • 3 cups coarsely chopped cucumber
  • 2 cups halved cherry tomatoes (cubed standard tomatoes will also work)
  • 1 cup chopped yellow or red bell pepper
  • 1/4 cup finely chopped red onion
Combine the cucumber, tomatoes, bell peppers, and red onion. Drizzle the dressing over the salad. Keep cold until served.

Serves 4

Did you know?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

"The fight to save family farms isn't just about farmers. It's about making sure that there is a safe and healthy food supply for all of us. It's about jobs, from Main Street to Wall Street. It's about a better America."

~Willie Nelson
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