https://tops.ads.webstophq.com/Recipes/Detail/8584/Dinosaur_Bar-b-que_Tomato_Cucumber_Salad
Yield: 6 servings
Salad: | |||
1 1/2 | pounds | ripe tomatoes | |
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pinch of salt and pepper | |||
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pinch of sugar | |||
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2 | medium cucumbers | ||
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1/2 | large red onion | ||
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30 | small fresh basil leaves | ||
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Dressing: | |||
1/2 | cup | extra virgin olive oil | |
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1/2 | cup | red wine vinegar | |
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black pepper | |||
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1 | teaspoon | salt | |
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4 | cloves | garlic, minced | |
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1 | teaspoon | sugar | |
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1 | teaspoon | dried oregano | |
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Core the tomatoes and cut lengthwise into 6-8 wedges. Cut each wedge in half crosswise. Place the tomatoes in a large bowl and wake them up with a big pinch of salt, pepper and sugar.
Cut the ends off the cucumbers and use a vegetable peeler to make long stripes in the skin. Cut the cucumbers in half lengthwise and then crosswise into 1/4 inch slices. Add to the tomatoes.
Peel the onion and cut lengthwise into slivers. Dump the onions in with the tomatoes and cucumbers and give everything a good tossing.
Clean and dry the basil leaves. Stack them on top of one another and roll lengthwise into a tight cigar. Cut crosswise into thin strips and stir into salad.
Throw together a batch of dressing. Whisk all ingredients together in a small bowl. Pour over tomatoes and cucumbers. Marinate the salad at room temperature for several hours. Refrigerate any leftovers -- if there are any.
This recipe appears in the Dinosaur Bar-B-Que Cookbook
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/8584/
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