Tomato Cucumber Onion Salad, A Simple Summer Salad
halved cherry tomatoes
, about a pound
, approximately 1/4 pound, thinly sliced
large red onion
, thinly sliced
balsamic or apple cider vinegar
extra virgin olive oil
salt and pepper to taste
Place vegetables in a large bowl.
In a small bowl, whisk oil and vinegar together to emulsify.
Pour dressing over vegetables.
Toss to combine.
Dress with salt and pepper to taste.
Refrigerate for at least an hour before serving.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.