This cucumber tomato salad is perfectly versatile side for everything from casseroles to BBQ. Refreshing and delicious, this zesty (and slightly spicy) tomato salad is a bite of summer all year long.
1-2jalapeños, if you don't like spicy foods, feel free to remove the seeds or even leave them out. one jalapeno is usually my go-to. Two makes it really spicy!
Extra virgin olive oil, to taste
Red wine vinegar, to taste
Kosher salt, to taste
Ground black pepper, to taste
Instructions
Combine the tomatoes, onions, cucumbers and jalapeños in a large bowl.
Season with salt and pepper to taste and dress lightly with oil and vinegar. Use a light hand with the oil and vinegar (remember, the idea is for the juice to be the center of the dressing, not the vinegar!).
Cover and refrigerate for at least an hour, periodically using a large spoon to lightly press down and squeeze more juice out.
Serve with plenty of crusty Italian bread to sop up the juice!
Notes
This will last for a week in the refrigerator.My Grandma used to add more veggies into the juice half way through the week