Cucumber Salad

Say whaaaat? I know what you're thinking: this seems like an odd recipe to post in the middle of December. But stay with me! In these months dominated by warm, heavy, comfort foods, it can be nice to throw in a light, refreshing taste of summer once in a while. And check out the colors, red and green! Doesn't that just scream Christmas? Alright, alright that might be stretching it a bit. Don't get me wrong, I love this kind of simple, fresh salad in the summer but we've also really been enjoying it on a weekly basis this winter. The crisp cucumber is complimented with a tangy white wine vinegar dressing. I use oregano, but change it up however you see fit - dill, parsley, basil, etc. Those cute little Persian mini cucumbers are also awesome to use. The tomato isn't necessary if you can't find good enough ones out of season. Just wait for the summer months to throw them in!

PS - come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.

Vegan, gluten-free

Ingredients
2 large English cucumbers
1/2 onion
2-3 tomatoes

{For the dressing}
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 tsp. oregano
1/8 tsp. salt

Directions
Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat. Salt/pepper to taste if needed.
Best if refrigerated for at least an hour to let the flavors combine.

Variations: 
Add some honey/agave to the dressing for sweetness. 
Toss in a little minced garlic.
For a punch of spice, add red chili pepper or cayenne.

{Printer Friendly Version}

More salad favorites here!
12+ Fresh, Colorful salads