Cucumber Tomato Salad

Though this recipe may seem simple, it is such a flavourful little salad that is perfect for a light snack or side dish for family BBQs. It is inspired by a recipe our auntie makes quite often and we just had to add it to our blog! Her original recipe uses the Sicilian Lemon Vinegar from The Olive Tap store in Medicine Hat, which is absolutely perfect in this, but not necessary. We left some substitutions for you in the recipe below. Here is the link to the website for The Olive Tap. Definitely consider checking them out for the most deliciously-flavoured oils and vinegars, they are so good to dip bread in!

Though we left specific measurements for this recipe, we encourage you to add more or adapt as you need to make it tasty for you! You could add carrots, use fresh dill or add other herbs as well. This is a salad that I just often eyeball and quickly throw together without measuring anything, it is that simple. Hope you all enjoy this one!

Cucumber Tomato Salad (makes 4 small servings)

Ingredients:

-4 baby cucumbers (sliced into half moons)

-1 small pack of cherry tomatoes (sliced into 4)

-2 stalks of green onion (thinly sliced)

-2-3 tsp olive oil (start with 2, add another tsp if desired)

-2-3tsp Sicilian Lemon Vinegar (from the Olive Tap in Medicine Hat) OR 1-2tsp White Wine Vinegar OR 1 lemon (juiced)

-1 tsp dried dill

-1/2 tsp garlic powder

-salt and pepper to taste

1. Wash and prepare the vegetables (cucumber, tomato & green onion).

2. Add all the vegetables to a medium-sized bowl.

3. Add the oil, vinegar or lemon juice, dried dill, garlic powder, salt and pepper to the bowl. If using the vinegar, I would consider adding 2tsp at first and add more to your preferred taste. Gently toss it all together.

4. Enjoy! I found leaving leftovers in the fridge actually allowed the flavours to marinate and make the salad more flavourful the next day. However you can also serve immediately as a side with burgers, sandwiches or any other meal of your choice.