Ingredients:
- 6 small cucumbers sliced into 1/2-inch rounds
- 2 pounds of tomatoes* cut into a mixture of wedges and chunks
- 1 cup of fresh basil, torn into pieces
- 1/4 cup champagne wine vinegar
- 1/4 cup avocado oil
- Juice of 1 lime
- 1 teaspoon of sugar
- Sea salt and freshly ground black pepper
Directions:
Combine the cucumbers, tomatoes, basil vinegar, avocado oil, lime juice, sugar, and salt and pepper to taste in a large bowl. Toss gently to mix.
Let sit at room temperature for 20 minutes before serving to allow the flavors to marry.
Serve at room temperature.
*I like to use a variety of tomatoes such as grape tomatoes, green tomatoes, yellow tomatoes or whatever looks good and fresh.
**recipe adapted from a recipe in Sara Foster's Southern Kitchen.
Questions? Email Julie Levanway.
Follow Julie on Twitter: www.twitter.com/FreshFrTheFlame.
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