After all of the heavy Mexican food from yesterday, doesn’t a nice, clean, fresh salad seem proper? Pair this salad with an Asian influenced baked salmon or a perfectly grilled steak and you’ll swear you found a new religion.
Marinated Cucumber, Onion, and Tomato Salad
1 cup water
1/2 cup distilled white vinegar
1/4 cup vegetable oil
1/4 cup sugar
1 tsp. herb de provence
Coarse or ground Himalayan pink salt (I get mine at Costco) and fresh coarse ground pepper, to taste
3 cucumbers, peeled and sliced 1/4-inch thick (If you use English cucumbers, you don’t have to peel them)
3 tomatoes, cut into wedges
1 white or red onion, sliced and separated into rings
Torn basil, for garnish
Extra Virgin Olive Oil, for drizzling
Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours. Garnish with torn basil and drizzle each serving with the olive oil.
