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Tomato & Cucumber Salad 3 medium tomatoes, thinly sliced
1 medium cucumber, thinly sliced
1/3 cup of salad oil
3 tablespoons of white wine vinegar
1 tablespoon of sugar
1/2 teaspoon of crushed dried basil
1/4 teaspoon of celery salt
Lettuce leaves
Place the tomatoes and cucumber in a shallow dish. To make dressing, in a screw top jar combine the oil, vinegar, sugar, basil and celery salt, shake and pour over tomatoes and cucumber. Cover and chill until serving time. To serve, place lettuce on 6 individual salad plates. Arrange the tomatoes and cucumber on to of the lettuce.
Makes 6 servings Tomato & Cucumber Salad w/Vinaigrette Dressing 2
3 ripe tomatoes, sliced
3 cucumbers, sliced
1 red or purple onion, sliced
1/4 cup of wine vinegar
3 tablespoons of Dijon mustard
1 teaspoon of dried tarragon
1 teaspoon of salt
1 teaspoon of dry mustard
1/2 teaspoon of sugar
1/4 teaspoon of freshly ground pepper
3/4 cup of olive oil
Arrange tomato, cucumber, and onion slices in shallow serving dish. Mix rest of ingredients in blender. Pour over vegetables just to cover. Chill thoroughly.
Tomato & Cucumber Salad 3
3 large tomatoes, cut in wedges
2 small cucumbers, sliced, then quartered
2 cloves of garlic, cut up fine
1 small red onion, sliced thin
Salt & pepper
2 teaspoons of oregano
1 cup of olive oil
In a 13 x 9 inch glass baking dish, place tomatoes, cucumbers, garlic and onion. Mix together. Sprinkle with oregano, salt and pepper. Cover ingredients with olive oil and let sit at room temperature, stirring occasionally for about 2 hours. Serve with a slotted spoon.
Tomato & Cucumber Salad 4
2 tomatoes, cut into wedges
1 cucumber, scored & sliced
1/4 cup of pitted ripe olives
1/4 cup of salad oil
3 tablespoons of lemon juice
1/2 teaspoon of salt
1/4 teaspoon of dry mustard
1/8 teaspoon of garlic powder
Freshly ground pepper
Leaf lettuce (opt.)
In bowl combine tomato wedges, sliced cucumber and olives. To make dressing, in screw top jar combine salad oil, lemon juice, salt, dry mustard, garlic powder and pepper. Cover and shake well to mix. Pour dressing over vegetables. Cover and refrigerate several hours, spoon dressing over vegetables occasionally. Lift vegetables from dressing with slotted spoon. Serve on lettuce leaves, if desired. Makes 4 servings.
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