Simple Cucumber and Tomato Salad

In summer there is an abundance of cucumbers and tomatoes in the garden and in the stores. This is the perfect recipe to take advantage of the produce in season. I also have oregano in my garden so I added it to the salad. I started making it at the beginning of the summer and has been a favorite with the family since. 

Ingredients:

1 long cucumber or two small cucumbers

2 big tomatoes or about 2 cups of any kind of tomatoes 

1 small or medium red onion (I like onions but ½ of an onion will work too.)

2 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 or 2 avocados (optional)

1 Tbsp. fresh oregano or 1 tsp. dried (or any other desired herb such as basil or thyme) 

Salt and pepper to taste (recommend to start with ½ tsp. salt and ¼ tsp. pepper)

Directions:

1. Cut ingredients into bit size pieces and add to a bowl.

2. Add the olive oil, red wine vinegar, salt and pepper.

3. Mix, and let chill in the fridge for at least an hour for the flavors to mix. As the onions soak in the sauce they become less pungent.
   

Additional Notes:

This recipe can be easily adjusted to fit preferences or taste. However, I do suggest keeping the ratio of olive oil to vinegar 2:1. 

The dish goes particularly well with Indian butter chicken, and roasted or grilled meats. The acidity of the vinegar and tomatoes helps to digest proteins and onions are a good sources of prebiotics and the cucumbers adds hydration. These are all properties that meat doesn’t have so it complements it perfectly. Try this salad next time any type of meat is served as a main course. Even a rotisserie chicken bought from the store. It only takes 5 minutes to prepare.