Regular Box Contents
Small Box Contents
- Lettuce (×2)
- Turnips Tokyo (×1)
- Tomatoes - Heirloom
- Cucumbers - Persian
- Avocado - Reed
- Citrus Mix
- Figs
Cucumber Tomato Salad
Ingredients
- 3 large (1 1/2 pounds) heirloom tomatoes, cut into bite-sized pieces
- 4 small (10 ounces) Persian cucumbers, cut into bite-sized pieces
- 1/2 small red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
Instructions
- For the tomatoes, cut each into about 16 pieces by slicing in half horizontally and cutting each half into 8 wedges. Thinly slice the red onion. For the cucumbers, cut them into triangles. This is just what we did to give some nice visual appeal, but do whatever works for you.
- Combine the tomatoes, cucumbers, red onion, olive oil, and balsamic vinegar (sherry, red wine, or white wine should also work) in a large bowl. Season to taste with salt and black pepper. (We prefer a healthy dose of black pepper.) Serve.
- If you're looking to jazz it up a bit, some fresh soft herbs (basil would be nice) and/or a little cheese (maybe goat or feta) would be great additions.