It’s that time of the year…

The time of year when veggies start coming in slowly, but surely…

Tomatoes and cucumbers and peppers, oh my!

In fact I picked my first ripe tomato of the season on Saturday. The farmer’s market has all sorts of fresh ingredients and it’s fun to play around with local food. It’s also fun to eat cold food! Sometimes when it’s really hot outside I don’t want to eat anything warm. I like to eat cool salads and fruit instead.

This salad Is just perfect for a light summer meal, and really hits the spot on a way too hot and sticky day! It’s simple, easy to put together, yet very delicious. This is also perfect to take to picnic, or served at your backyard barbeque. If you like tomatoes and cucumbers this is the salad for you!

Oh and P.S…Not only is this vegetarian, it’s vegan too!

Let’s dig in!

What You’ll Need:
6-8 cups of cucumber rounds, cut in half
4 cups of grape of cherry tomatoes, cut in half
2 large onion, cut in half and sliced, segments separated (Note: I used a Vidalia onion, but red onion will work as well, or any sweet onion)
1/3 cup of extra virgin olive oil
1/4 cup of apple cider vinegar
1 tablespoon of organic cane sugar
Sea salt
Freshly ground black pepper
Thyme and/or rosemary (optional)

In large glass bowl toss together cucumbers, tomatoes and onions. Set aside.

In a separate bowl or a canning jar stir or shake together olive oil, apple cider vinegar, sugar, a generous pinch of sea salt and plenty of freshly ground pepper. You can also add in a tablespoon of finely chopped fresh thyme and/or rosemary if you want, but that’s totally optional.

Pour liquid over vegetables and toss to coat. Chill for at least one hour before serving.

Notes: You can add in some grated Parmesan cheese if you like, or other veggies such as shredded carrots, snow peas, chunks of grilled bread, etc. Shake it up!