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Tomato & Cucumber Salad


Description

If you happen to be a native of Upstate New York, or have visited, you may know about the beloved Dinosaur BBQ Restaurant. Their meat dishes are great, but we love them for their vegetarian sides & salads!


Ingredients

Scale
  • FOR THE SALAD
  • Ripe tomatoes – your portion
  • Pinch each of kosher salt and black pepper
  • Pinch of sugar
  • 2 medium cucumbers
  • 1/2 large red onion
  • 30 small fresh basil leaves
  • FOR THE DRESSING
  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • Black pepper
  • 1 teaspoon kosher salt
  • 4 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano

Instructions

  1. Core the tomatoes and cut lengthwise into 6-8 wedges. Cut each wedge in half crosswise.
  2. Place the tomatoes in a large bowl and wake them up with a big pinch of salt, pepper and sugar. Cut the ends off the cucumbers and use a vegetable peeler to make long stripes in the skin.
  3. Cut the cucumbers in half lengthwise and then crosswise into 1/4-inch slices.
  4. Add to the tomatoes.
  5. Peel the onion and cut lengthwise into slivers. Dump the onions in with the tomatoes and cucumbers and give everything a good tossing.
  6. Clean and dry the basil leaves. Stack them on top of one another and roll lengthwise into a tight cigar. Cut crosswise into thin strips and stir into salad.
  7. Throw together a batch of dressing by whisking all ingredients together in a small bowl.
  8. Pour over tomatoes and cucumbers.
  9. Marinate the salad at room temperature for several hours.
  10. Refrigerate any leftovers — if there are any.


Nutrition

  • Serving Size: 6