Summer is about eating fresh, local and lite. This is one of my favorite go to salads for lunch, dinner or even a snack! It's refreshing, and the ingredients can usually be found in abundance during the summer.
Israeli Cucumbers, English Cucumbers or any cucumbers you have.
Small Red Onion
Salt & Pepper
To prepare the salad, cut the cherry tomatoes or grape tomatoes in half, dice the red onion and cucumber into a fine dice. If you choose to use a regular cucumber or another cucumber with a tougher peel, you may wish to peel it. Israeli cucumbers have a forgiving peel and I like to leave it on. Drizzle a few tablespoons of olive oil, lemon juice and season to taste with salt & pepper. Mix to coat. If you aren't going to eat it right away, cover it, but leave it on your counter to marinate. It will only get better with time.
There are so many variations that I make of this salad, you really can do just about anything. Sometimes I omit the onion and add a little balsamic vinegar, diced yellow crook neck squash and zucchini, along with some fresh basil and oregano.