WLBT.com - Jackson, MSCool Cucumber & Tomato Salad

Ingredients:

• 6 small cucumbers sliced into 1/2-inch rounds
• 2 pounds of tomatoes* cut into a mixture of wedges and chunks
• 1 cup of fresh basil, torn into pieces 
• 1/4 cup champagne wine vinegar
• 1/4 cup avocado oil
• Juice of 1 lime
• 1 teaspoon of sugar
• Sea salt and freshly ground black pepper

Directions:

Combine the cucumbers, tomatoes, basil vinegar, avocado oil, lime juice, sugar, and salt and pepper to taste in a large bowl. Toss gently to mix.

Let sit at room temperature for 20 minutes before serving to allow the flavors to marry.

Serve at room temperature.

*I like to use a variety of tomatoes such as grape tomatoes, green tomatoes, yellow tomatoes or whatever looks good and fresh.

**recipe adapted from a recipe in Sara Foster's Southern Kitchen.

Questions? Email Julie Levanway.

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