It’s a typical New Englander problem to have an overabundance of tomatoes and cucumbers in the fridge. It’s irresistible to go to the farm stand during the summer and load up on garden fresh tomatoes and cucumbers. This simple tomato and cucumber salad was created out of that overabundance. It’s delicious and the epitome of late summer in New England.
My STEP-BY-STEP VIDEO (with Eric!!) below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: for 4-6 people
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
The Ingredients
1-pound cherry tomatoes, halved
6 pickling cucumbers, ends removed and cut in half-moons
3 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
Salt & pepper
Optional: chives or basil to garnish
The Steps
In a large bowl, toss together cherry tomatoes, cucumbers, red wine vinegar, extra virgin olive, and salt and pepper to taste.
Best if salad marinates in the fridge, covered, for 30 minutes. Toss again before serving!
Garnish with fresh basil or chives (optional).
The Steps with Video
My STEP-BY-STEP VIDEO (with Eric!!) below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
