I love making this salad with our fresh home-grown gold cherry tomatoes and cucumbers.  It’s one of those dishes you can make on Sunday and keep adding to all week long.  The salad gets even better with a day or more of aging.  We love the convince of having an already made salad.  It’s best served at room temperature.  Store in the refrigerator.  Adding artichoke hearts, olives, pickled mushrooms, peppers and salami, change the salad into an anti-pasta.  Here, as in so many of my recipes, your own imagination, and what you have on hand, can make this a dish with unlimited possibilities.

Cucumber Salad

• Fresh picked cucumbers
• Fresh picked cherry tomatoes
• Sweet red onions
• Fresh chopped chives
• Rice vinegar
• Olive oil
• unrefined Sea Salt
• white pepper

Chop vegetables, and dice chives.  Mix, add spices to taste.  Add 1 part vinegar to 2 parts oil.  Mix well.  Enjoy!

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