On Sunday I stopped by the garden plot for the first time in 10 days. I assumed there would be nothing there since we had abandoned it to go to the cottage . . . surely the critters treating it as an all-you-can-eat buffet would have gone wild?
They hadn't and this was what I brought home:
When planning the menu for the week I was looking for a way to use up those tomatoes.
I found this recipe on the Betty Crocker website. I reminded me a bit of a cucumber salad I made last year but this one used rice vinegar. Rice vinegar is less acidic than regular vinegars so i was curious to see how this would taste.
It was delicious! Even though this serves 8 we ate three quarters of it for dinner. LOL
This salad is perfect for a hot summer's night. Even better it comes together quickly - just make sure that you leave the time needed for the marinating.
Enjoy!
Dilled Cucumber and Tomato Salad
4 medium tomatoes, each cut into 8 wedges (about 3 cups)
2 medium cucumbers, thinly sliced (about 5 cups)
1/2 cup finely chopped red onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt
In large glass serving bowl, mix tomatoes, cucumbers and onion.
In small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.
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