2 Florida tomatoes, cored and sliced
3 small Florida pickling cucumbers, sliced thin
1/2 red onion, peeled and sliced thin
2 tablespoons quality vinegar (Champagne, white balsamic, etc.)
1/2 lemon, juiced
1 teaspoon olive oil
1 pinch red pepper flakes, plus more to taste
1 tablespoon fresh herbs (parsley, thyme, oregano), chopped fine
Sea salt and fresh ground pepper, to taste
Combine all ingredients in a medium-sized mixing bowl. Gently stir ingredients to coat. Cover the bowl, and let the salad marinate in the refrigerator at least one hour before serving. Season with sea salt and fresh ground pepper. Serve cold.
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