Ingredients
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1 lb cucumber, sliced thinly
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1 lb tomatoes, chunked
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salt, to taste
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black pepper, to taste
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3 tablespoons extra virgin olive oil
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2 tablespoons raw apple cider vinegar plus 1 teaspoon raw apple cider vinegar
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1 large onions, sliced thinly (I used a medium-sized Oregon-grown 'Hermiston Sweet' and added 2 green onions) or 1 bunch green onion, sliced (if choosing green onions use both green and white parts)
Instructions
- Arrange the vegetables on a large platter.
- Whisk together the dressing and pour over the vegetables.
- Set aside for 30 minutes to marinate. The salad is best served at room temperature.
- Before serving, season with salt and cracked black pepper.