Tomorrow is our last day of adventure – tonight is our last night watching the sun set into the sea. From here, we head inland. Kiddo and Hubby have already hiked out to the beach. I promised to join them shortly. Just wanted to get in a quick recipe or two from the past posted before bundling up to enjoy the sun set.
This beautiful salad is one I’ve shared before – as part of my Family Supper Collection – One-Skillet Zita Bake with Cucumber Salad and Warm Bread. This salad is so delicious, so versatile and refreshing with just the right blend of white vinegar bite.
Hope everyone is having a wonderful summer!
Cucumber, Tomato and Shallot Salad
5 medium tomatoes, cut into slices
1 large cucumber, sliced
2 Shallots, sliced thin
1/2 cup white vinegar
1/4 Olive Oil
2 Garlic Cloves, minced
1/2 teaspoon fresh ground Salt
1 teaspoon Fresh Cracked Pepper
1 teaspoon Dijon Mustard
Slice tomatoes and cucumbers. Arrange on a rimmed serving platter, alternating tomatoes and cucumbers.
Peel and thinly slice shallots. Break shallots into tiny rings and sprinkle over cucumbers and tomatoes.
In a small bowl, whisk together vinegar, olive oil, garlic, salt and pepper until well incorporated. Add mustard and whisk again until blended. Taste and adjust seasonings.
Pour dressing over salad, cover and refrigerate for about 1 hour to chill well and let the flavors merge. If making the salad earlier in the day, DO NOT pour dressing over cucumbers until about 1 hour before serving. Allowing the vinegar to seep into cucumbers too early may cause cucumbers to lose their “crisp” snap.