Description
This recipe may be simple but its flavor is big and juicy. I think it would be fabulous alongside spicy Asian curries, quick stir-fries, herb-roasted dinners — and yes, it would be perfect for picnics. This is a delicious make-ahead picnic salad. Make more than you think you’ll need, because you just might want some for breakfast.
Ingredients
- 1 large cucumber, peeled and cut into chunks
- 2 small cucumbers, peeled leaving stripes of skin and sliced
- 1 large heirloom tomato, seeded and diced
- ⅓ small onion, finely chopped
- ¼ cup champagne vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons agave nectar, or more to taste
- 1 pinch sea salt, or to taste
- freshly ground black pepper to taste
Instructions
- Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar
- balsamic vinegar
- olive oil
- agave nectar
- salt
- and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.
Prep Time: 25 mins
Total Time: 1 hr 25 mins
Servings: 6