As amazing as our anniversary + quarantine relief vacation at The Greystone Inn was, I’m ready to get back to reality. Turns out the constant eating out and anytime cocktail hour isn’t so great for my figure.
Luckily I came home to a few gorgeous ripe tomatoes, ready to eat cucumbers and a garden full of fresh basil – exactly what I need to make this light & summery cucumber, tomato salad. Great for lunch, as a side paired with my perfectly cooked chicken breasts or an awesome potluck option. I try to keep a container full in my fridge from June – August.
Ingredients:
- 2 cucumbers, peeled and sliced
- 2 large tomatoes, cut into wedges
- 1 sweet onion, sliced thin
- 2/3 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 cup water
- 1/4 cup olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tbsp fresh chopped basil
Directions:
Combine all ingredients. Mix well and refrigerate for at least two hours.
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