Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

MARINATED TOMATO & CUCUMBER SALAD




Source of Recipe


The Birmingham News, submitted to this forum by Mark


List of Ingredients




1/2 cup white-wine vinegar
3 Tablespoons sugar
1 Tablespoon olive oil
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
3-4 medium tomatoes (for about 2 cups chopped)
2 large cucumbers (for about 2 cups chopped)
1/4 purple onion (for about 1/2 cup finely chopped)


Recipe



In a small jar with a lid, mix together the dressing; vinegar, sugar, oil, basil, salt and black pepper. Cover and shake well. Set aside.

In a medium bowl, dice the tomatoes, catching as much of the juice as possible. Peel, seed and dice the
cucumbers, adding them to the bowl with the tomatoes. Peel and finely chop enough of the onion to make
about 1/2 cup, adding it to the bowl as you chop.


Drizzle the dressing over the vegetables and toss to coat well. Cover tightly with plastic wrap, and refrigerate
for at least 4 hours and up to 24 hours before serving. Refrigerate, covered, for up to 3 days. Serves 8.

Approximate values per serving: 50 calories (31 percent from fat), 2 grams fat (trace amount saturated),
0 mg. cholesterol, 1 gram protein, 8 grams carbohydrates, 1 gram dietary fiber, 78 mg. sodium.