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?

Fruits and vegetables shipped from distant states and countries can spend as many as seven to fourteen days in transit before they arrive in the supermarket.

Quotes

"I believe that the great Creator has put ores and oil on this earth to give us a breathing spell. As we exhaust them, we must be prepared to fall back on our farms, which is God's true storehouse and can never be exhausted. We can learn to synthesize material for every human need from things that grow."
~George Washington Carver
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