Tomato, Onion, and Cucumber Salad

Ingredients

1 /2 tsp Garlic, minced

1 /4 cup Red wine vinegar

1 tsp Dried Basil

1 /2 tsp Black pepper, freshly ground

1 Tbsp Orange juice

3 /4 cup Olive oil

1 tsp Salt

3 cups Ripe tomatoes, peeled, seeded, diced

3 /4 cup Vidalia onion, thinly sliced

1 1 /2 cup Cucumbers, peeled, seeded and cubed

Instructions

Combine the first seven ingredients and mix well. Toss with the vegetables and refrigerate. Chill for three hours before serving. Best if made a day ahead.

Yield: six to eight servings

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

RobertStJohn.com