This marinated salad is such a healthy way to enjoy those fresh summer veggies and can be easily customized. Try adding in some fresh herbs or feta cheese for a little added flavor. You can also swap in seasoned pepper, which is amped up with additional seasonings, in place of the plain ground pepper for an additional flavor boost. This recipe is part of our Juneteenth Family Cookout Menu.
- ⅓ cup cider vinegar
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic vinaigrette
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 4 medium tomatoes, cored and cut into 8 wedges each (4 cups)
- 2 medium cucumbers, sliced (4 cups)
- 1 cup thinly sliced red onion rings
- Step 1
Whisk vinegar, oil, vinaigrette, salt and pepper in a large bowl. Add tomatoes, cucumbers and onion; gently stir to coat. Cover and marinate in the refrigerator, stirring once or twice, for at least 2 hours before serving.
To make ahead
Cover and refrigerate for up to 2 days. Toss to refresh before serving.
Serving Size: generous 3/4 cup Per Serving: 90 calories; fat 7g; sodium 152mg; carbohydrates 6g; dietary fiber 1g; protein 1g; sugars 4g; saturated fat 1g; vitamin a iu 550IU; potassium 250mg.