Cucumber, Tomato and Basil Salad

4 Kirby or 2 Persian or other seedless cucumbers, sliced in ¼” rounds
2 beefsteak or 3 plum tomatoes, cut into wedges
½ small red onion, sliced very thin
1 clove garlic chopped very fine
1 cup basil leaves
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
Sea salt and freshly ground pepper

Gently toss all ingredients together in a stainless or glass bowl. Serve immediately, or lightly chilled.

Serves 4
Copyright 2009 by Jen Hoy

http://macrobiotic.about.com/od/wholefoodssalads/r/cuketomatosalad.htm 

Dilled Cucumber and Tomato Salad

4 medium tomatoes, each cut into 8 wedges (about 3 cups)
2 medium cucumbers, thinly sliced (about 5 cups)
1/2 cup finely chopped red onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt

Directions
In large glass serving bowl, mix tomatoes, cucumbers and onion.
In small bowl, mix all remaining ingredients until blended.
Pour vinegar mixture over vegetables; toss to mix.
Cover; refrigerate 1 hour to blend flavors.
Toss again just before serving.
Serve with slotted spoon.

Recipe from www.bettycrocker.com

Killer Marinated Tomatoes

3 Tablespoons Fresh Parsley, Chopped (omitted)
2 Tablespoons Fresh Basil, Chopped
1 Tablespoon Granulated Sugar
1-½ teaspoon Garlic Salt (garlic powder)
1-½ teaspoon Seasoned Salt
¾ teaspoons Dried Thyme
½ teaspoons Ground Black Pepper (cracked black pepper to taste)
¾ cups Canola Oil (reduced to 1/2 cup)
½ cups Red Wine Vinegar
3 whole Scallions, Sliced
6 whole Tomatoes, Cut Into Wedges (cut mine into bite size pieces)

Instructions:
Whisk together all the ingredients except the tomato wedges. Add the tomatoes and toss to coat. Allow to marinate at room temperature for a couple of hours,(marinated in the fridge for two hours) stirring every now and then. Serve with lots of bread to soak up all the yummy marinade. Enjoy!

picture from tastykitchen.com

Recipe from tastykitchen.com