“Fresh Cherry Tomato Onion Cucumber Salad”

I don’t know about your garden, but mine is bursting with fresh cherry tomatoes. There is nothing like fresh tomatoes from your garden. We wait all year for these little red jewels. I have had so many my kitchen has become a tomato factory. I’ve come up with a fresh salad perfect for your next weekend meal. The weather is perfect for firing up the grill and serving my Fresh Cherry Tomato Onion Cucumber Salad. Mixed in a dressing of rice vinegar, Canola oil, honey, salt and black pepper brings a slightly tangy freshness to fresh cherry tomatoes, sweet Vidalia onions and cucumbers. Toss with fresh parsley or chives before serving and I can guarantee everyone will want seconds. The bonus is the crunch of the onions and cucumbers. This recipe serves 4 generously but can easily be doubled if more is needed. This recipe is also low carb. Perfect for health conscious eaters. Use up those fresh tomatoes and let me know what you think when you try my Fresh Cherry Tomato Onion Cucumber Salad. Summertime Delish!

Fresh Cherry Tomato Onion Cucumber Salad

Fresh Cherry Tomato Onion Cucumber Salad

6 T. rice vinegar

2 T. Canola oil

2 T. honey

1 t. kosher salt

1 t. black pepper

2 medium-sized cucumbers, remove alternating stripes of peel with peeler

2 cups cherry tomatoes, cut in half

1/2 to 1 Vidalia onion, cut in half and thinly sliced (depending on size and preference)

2-3 T. chopped fresh parsley

In a large shallow bowl, whisk together, vinegar, oil, honey, salt, and pepper. Slice cucumbers into thin rounds. Add cucumber slices, tomatoes, and onion to dressing. Gently toss to coat and combine. Let sit at room temperature for at least 30 minutes to 1 hour to let flavors blend.

Just before serving, add fresh parsley and toss again. Serve.

Note: This salad can be made ahead. Keep in separate bowls and mix together 30 minutes before serving.

Makes 4 servings. Calories, 160. Carbs, 20 g.