Recipe #17: Tomato Salad

When it's this warm out how can you not take advantage of the weather with a cook-out? Char-grilled burgers and hot dogs are tasty but they only get better with a season fresh salad. I did not find my recipe online but took my mom's summer salad, tomatoes and cucumber, as the base to my side dish. In the summer she would always add a little bit of oil and vinager along with some dill. This was a very light yet crisp and refreshing accent to any protein heavy meal.

I swear I should really attend those Farmers' Markets on Saturday mornings considering how many tomatoes and fresh vegetables I buy on a weekly basis. Maybe I will participate next weekend since I won't have any excuse being on vacation and all. I go through tomatoes like there is no tomorrow. Whether it is using them in a recipe or just snacking on them between meals, neither Ian or myself can stay away from their irresistible, natural saltiness and juiciness. I can't say that's a bad thing though!

Ingredients:

* 6 Roma Tomatoes
* 3 Mini Red, Yellow, and Orange Peppers
* 1 Large Cucumber
* 4 Tbsp Extra Virgin Olive Oil
* 6 Tbsp Balsamic Vinagrette
* Just a pinch of Pepper








Cooking Directions:

First, dice the tomatoes, peppers, and cucumber.

Place them in a medium size bowl and mix together well.

Pour the Extra Virgin Olive Oil over the vegetables and then the Balsamic Vinagrette.

Mix evenly over the tomatoes, peppers, and cucumber and then add just a pinch of pepper. Refrigerate for an hour, or until chilled and serve!