Southern Tomato Cucumber Salad with Lemon Dill Vinaigrette
Total Time: 00h 10m
Makes: 4 servings
Southern tomato cucumber salad is not only a perfectly refreshing side dish, but it travels well to picnics or cookouts with a vinegar based dressing. Deviating a bit from the traditional dish with some lemon olive oil and a pinch of dill. A little bit tangy, a little bit sweet and lots of crunch. Easy to double, triple and so on for those large gatherings. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 10 ounces of multicolored baby tomatoes, grape or cherry tomatoes
- 1 large English cucumber or a package of smaller Persian cucumbers
- 1 shallot sliced super thin or 1/4 of a Vidalia or sweet onion
- Dressing
- 4 tablespoons of white vinegar
- 2 tablespoons of Sutter Buttes lemon olive oil
- 2-4 teaspoons to taste of Wholesome organic sugar
- 1/2 teaspoon of Frontier Co-op garlic flakes
- 1/2 teaspoon of Frontier Co-op fine salt
- 1/2 teaspoon of Frontier Co-op or Simply Organic dill
- Couple of twists of freshly ground
- Frontier Co-op exotic pepper blend or ceylon white pepper
- Frontier Co-op Fleur de Sel as a finishing salt
- *Pinch of Frontier Co-op or Simply Organic red pepper flake if you like some heat
Directions
- Peel your cucumber and cut into rounds or half moon shapes.
- Cut your tomatoes into halves or fours.
- Slice the shallot or onion super thin.
- Mix up the dressing and pour over the veggies and toss. Eat right away or let it sit for about 30 minutes.
