Recipe: Tomato-Cucumber Salad

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This simple salad is an easy way to use up fresh summer produce. If you don’t like chives, feel free to substitute dill, basil, or any other herb you like.

Tomato-Cucumber Salad

2 large cucumbers, sliced quite thinly. You can use a V-slicer, a mandolin, or a food processor.

2 medium heirloom or on-the-vine tomatoes, halved, seeded and chopped

1/4 cup rice wine vinegar– you can substitute any kind of vinegar you have on hand, except for plain white. Citrus vinegar is especially nice.

1 tablespoon olive oil

4 tsp white sugar

kosher salt to taste (about 2 tsp)

2 tbsp fresh chives

Toss the very thinly sliced cucumbers and chopped tomatoes into a bowl. Whisk together the vinegar, olive oil, sugar and salt and pour over cucumbers. Toss until coated. Sprinkle with chives and toss some more. You can eat this right away, or refrigerate for an hour or two to allow the flavors to develop.