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Cucumber, Avocado, and Tomato Salad

Source of Recipe

From "The Foster's Market Cookbook" by Sara Foster


Recipe Introduction

"This cool, easy salad is a variation on one that my mother makes all summer long. She makes hers without avocado, which is also good."

List of Ingredients

â—¦ 3 cucumbers
â—¦ 4 tomatoes, cored, cut into eighths
â—¦ 1 red onion, diced
â—¦ 2 scallions, trimmed and diced
â—¦ 2 tablespoons chopped fresh oregano
â—¦ 2 tablespoons chopped fresh dill
â—¦ ½ cup Oregano Vinaigrette (recipe follows)
â—¦ Salt and freshly ground black pepper to taste
â—¦ 2 ripe avocados


Recipe

Use a vegetable peeler to remove alternating strips of cucumber peel so that you'll have white and green stripes. Cut the cucumbers crosswise into ¼-inch-thick rounds.

Combine the cucumbers, tomatoes, onion, scallions, oregano, dill, and vinaigrette in a large bowl and toss gently, just to mix.

Season with salt and pepper and refrigerate until ready to serve. This can be done 6 hours or up to a day in advance and refrigerated up to this point. Just before serving, peel and pit the avocados and cut into 2-inch slices. Place sliced avocados on top of the salad and serve immediately.

Serves 8 to 10




Oregano Vinaigrette:

"This is also delicious on salads, green beans, potatoes, grilled fish, or grilled vegetables."

â—¦ â…“ cup red wine vinegar
â—¦ Juice of 1 lime
â—¦ 1 tablespoon sugar
â—¦ 2 tablespoons fresh oregano or marjoram or 2 teaspoons dried oregano or marjoram
â—¦ 1 teaspoon salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ ½ cup olive oil

Combine the vinegar, lime juice, sugar, oregano, salt, and pepper in a bowl. Slowly add the olive oil and whisk until all the oil is incorporated. Refrigerate in an airtight container until ready to use or up to four days.

Makes about 1 cup vinaigrette