Tomato Cucumber Salad

This is one of my favorite recipes and it has come in handy this week, since I am doing a two-week elimination diet.  I had it as a snack last night after dinner.  It's fresh, tangy, crunchy and of course, gluten-free!

Enjoy!
Kirsten

TOMATO CUCUMBER SALAD

3 tomatoes, chopped
2 large cucumbers, peeled and chopped or sliced
1/2 a large onion, peeled and sliced into strips

Dressing:

3 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon oregano
1/8 teaspoon salt

1)  Place the cucumber and onion in a medium sized glass bowl.

2)  Add the tomatoes and toss.

3)  Make the dressing by combining all dressing ingredients in a small bowl and whisking until combined.

4)  Pour the dressing over the veggies and toss.

5)  Add salt & pepper to taste.  Refrigerate for at least an hour to let the flavors combine.

NOTES:

~I recommend using Roma tomatoes because they are meatier with less excess juice.

~You can alter the amount of veggies you use.  If you like less tomato, great, more onion, perfect.  This is a very flexible recipe that you can tailor to your personal preferences!

~I like to add a sweetener to cut the tang of the vinegar a little.  You could use honey, agave, cane sugar or stevia.  I usually add some stevia to mine, so it has the sweetness without the calories.

~This salad is also delicious if you replace the oregano with dill.

~If you like a little "heat", add a couple of pinches of cayenne or red chili pepper.