As Cool As a Cucumber

Before summer completely slips away (And for the record, Google says this will happen on Thursday, September 22, 2016 at 10:21 AM EDT...in case you were curious...as I was.) I wanted to share one of my new favorite recipes.

One day...some day...I'll share my lengthy farm-inspired memoir—but until then, a quick tomato-cucumber salad is a delicious way to enjoy your end-of-summer produce. But unlike other tomato-cucumber salads, this one is tossed in rice wine vinegar, and the effect is almost like a quick pickle. The cucumbers remain slightly crunchy, yet also absorb the flavor of the sweet vinegar making them ever so tangy. The vinegar also seems to preserve the tomatoes for an extra day or two.

you'll need...

1 pint of cherry tomatoes, halved (or regular tomatoes, cut into 1/8 wedges)

1 cucumber, sliced into half moons (if cucumbers are no longer in season, use an English cucumber, which is usually imported...)

1/2 cup of rice wine vinegar (I bought the "less sugar" variety, but regular works will too)

salt and pepper to taste

to make...

Combine tomatoes and cucumber in large bowl. Drizzle with rice wine vinegar, being sure to cover all pieces. Add a pinch of salt and pepper, if desired. Toss to coat well. A bit of vinegar will pool at the bottom of the bowl. Add more if needed, but start with just a half cup. Flavor will also improve over time. Chill overnight for best taste. Will keep for 3-ish days, depending on how fresh and ripe your produce is.

Shout out to Auntie Barb & Uncle Georgie for inspo!

#cucumber #tomatoes #ricewine #side #salad #easy