Did you know you shouldn’t refridgerate tomatoes?
If you do have to, for whatever reason, be sure to allow them to return to room temperature prior to serving.
This is one of those recipes that isn’t about the number of ingredients, but rather the quality. This is for those fresh flavorful tomatoes that you can’t imagine cooking or slicing into a burger because they’re so fantastic.
Also, I’ve really got to work on my chalkboard handwriting. It reminds me of 5th grade me.
In a serving bowl add
1lb fresh, room temperature tomatoes (any will do, but a smaller variety or cherry is ideal)
1/2 medium red onion, cut in half then sliced thinly
1 small to medium cucumber, cut in half lengthwise and sliced thinly
2 Tbsp Red Wine Vinegar
2 Tbsp Lemon Juice
drizzle olive oil
salt and fresh ground pepper to taste
Toss to combine.
You could also add a pinch of sugar, if you like that sorta thing. I like it tangy. (thats what she said)
Let this marinade while you cook dinner. Or, do what my husband and I did and eat the entire recipe WHILE making dinner. Surprisingly, even the toddler liked this.
Toddler, omnivore husband and Izzy approved.