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COOKING WITH THE SNAP – Cucumber Tomato Salad

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Cucumber Tomato Salad

1 English cucumber, peeled, sliced and cut into bite size pieces
3-5 Ripe tomatoes (depending on size), cut into bite size pieces
1/4 Sweet onion cut into small pieces

1/4 Cup olive oil
3 Tablespoons white wine vinegar
1/2 Tablespoon Dijon mustard
1-2 Tablespoons fresh herbs – I used oregano because it doesn’t have a strong flavor that would overpower tomatoes and cucumbers.
Salt and Pepper to taste

Mix vegetables in a medium size plastic or glass bowl. In another small bowl, mix dressing ingredients with a whisk.

Pour dressing over vegetables and refrigerate for one-plus hours before serving. It’s better if it’s refrigerated overnight. Enjoy.

From the Kitchen of Lori Ivey