Since Memorial Day weekend was also Baby Girl's baptism, we decided to keep things very, very low-key on Monday so we could rest and relax after a weekend of go, go, go. I knew I wanted to make my all-time favorite potato salad but I was also in the mood for something new. Jaida made this recipe for Tomato & Cucumber Salad for the recent BBQ swap so I decided to give it a shot.
I cut the recipe in half because SP isn't really a fan of cucumbers and because I had a feeling it wouldn't keep well. I should have scaled it back even further because I was the only one who ate it and there was just too much of it. I really liked the flavor and acidity from the vinegar so I'd make it again to bring to a cookout with more people.
Tomato & Cucumber Salad
1 cucumber, peeled, halved lengthwise, seeded and sliced
1/6 cup red wine vinegar
1/2 tablespoon white sugar
1/2 teaspoon salt
1/2 container of plum or cherry tomatoes, cut into halves
1/3 cup coarsely chopped red onion
1 1/2 tablespoons olive oil
Salt and pepper to taste
In a large bowl, combine the cucumber, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
Add tomatoes, onion, and oil to cucumbers and toss to blend. Season to taste with salt and pepper.