Tomato & Cucumber Salad

Serves 2

3-4 firm ripe tomatoes
1 medium cucumber, peel & thinly slice
2 green onions, slice & use white & light green parts
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Salt
Ground black pepper
1/2 cup freshly chopped parsley leaves
6 fresh basil leaves, chopped

Cut the tomatoes into one-inch wedges. Put tomatoes, cucumbers and onions in a large serving bowl. Whisk together the olive oil, vinegar, sugar, pinch of salt and pepper. Drizzle the dressing over the tomato mixture and gently toss. Top with chopped parsley and basil and gently toss again.  Cover and refrigerate for at least an hour before serving.

Serving this salad nice and "cold" is best. I like to crumble Feta cheese on top.

This recipe is shared June 19-23, 2017
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR,and AM 1320 WNGO
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
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