Ingredients

 
  • 3 RIPE TOMATOES, SLICED
  • 1 VIDALIA ONION, HALVED AND THINLY SLICED
  • 1 ENGLISH CUCUMBER, PEELED AND THINLY SLICED
  • 1∕2 CUP CHERRY TOMATOES, SLICED IN HALF
  • 1∕4 CUP EXTRA VIRGIN OLIVE OIL
  • 1∕4 CUP WHITE WINE VINEGAR
  • 1∕2 TEASPOON KOSHER SALT
  • 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 2 SCALLIONS, THINLY SLICED (GREEN AND WHITE PARTS)
  • 3 RIPE TOMATOES, SLICED
  • 1 VIDALIA ONION, HALVED AND THINLY SLICED
  • 1 ENGLISH CUCUMBER, PEELED AND THINLY SLICED
  • 1∕2 CUP CHERRY TOMATOES, SLICED IN HALF
  • 1∕4 CUP EXTRA VIRGIN OLIVE OIL
  • 1∕4 CUP WHITE WINE VINEGAR
  • 1∕2 TEASPOON KOSHER SALT
  • 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 2 SCALLIONS, THINLY SLICED (GREEN AND WHITE PARTS)
 

Time:

PREP TIME: 15 MINUTES

 

Serves: 4 - 6

Tomato, Vidalia Onion, and Cucumber Salad

vidalia_onion_cucumber_salad-large

Arrange the tomato slices on a platter. In a medium bowl, combine the onion, cucumber, and cherry tomatoes. In a small bowl, whisk together the oil, vinegar, salt, and pepper. Add to the salad and toss to combine. Spoon the salad onto the sliced tomatoes. Garnish with the scallions.