With a vinaigrette so good you want to drink it, this fresh and light salad with a touch of cumin brings out the best of your summer tomatoes and cucumbers. The Veggies
2+ lb fresh tomatoes, diced small to make about 2 cups
½ + lb seedless cucumber diced to fill just over 1 cup (or regular cucumber with seeds cut out)
1/4 cup finely chopped fresh curly parsley
1/8 cup finely chopped shallots or green onions
The Dressing
3 Tablespoons grapeseed oil or olive oil
2 Tablespoons fresh lemon juice – about 1 lemon’s worth
1 Tablespoon unseasoned rice vinegar
½ Tablespoon sugar
½ Teaspoon seasalt
½ to 1 Teaspoon ground cumin
1/4 Teaspoon coarsely ground or fresh ground black pepper
Cut tomatoes and clean out seeds before dicing. Dice cucumber, shallots, and parsley and add with tomatoes into a 2 quart serving or storage bowl.
In separate small bowl, blend with whisk, hand or beater the oil, lemon juice, vinegar, sugar, salt, cumin, and pepper in a medium bowl. Pour over vegetables and stir gently with a wooden spoon to combine. Let stand at room temperature 10 minutes before serving.
Makes 2 to 4 servings.
