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