Sliced tomatoes topped with a chopped cucumbers and onion in a tangy marinade. This sliced tomato salad is so fresh and comes together in a snap. Perfect for a warm summer day!
Summer is coming. Yesterday I was outside and it was already HOT! When I was living in Utah, the summer was hot hot hot but at least it was dry. Here in Kansas it’s hot and humid which means it’s 10x worse. Can you tell I hate the heat?
One redeeming quality of summer is the fresh produce. Farmers markets are in full swing and you can get all sorts of local food, grown just down the road. It seems like the shorter the distance a veggie travels, the yummier it is.
Today I want to share with you one of my favorite salads. A sliced tomato salad! And it’s absolutely perfect for summer.
If you get the tomatoes and cucumber from your garden, then you get double, no… TRIPLE the points! I am a lazy homemaker, and I don’t have a garden. I want one, really bad. But when I think about the initial time investment to set it up and actually learn how to garden… I keep putting it off. Actually, I might be coming up on “too late”, for this season.
My mom always has a garden, and up until we moved a couple states over, I got to eat fresh backyard cherry tomatoes. Probably my favorite vegetable. It’s so sweet, it could almost be called a fruit. Wait… wait, tomatoes are technically a fruit. Hmm…
Anyways, the cucumber onion marinade on top is so simple, yet so perfect. It’s a combination of just a few ingredients, and you can easily adjust it to fit your tastes.
This recipe calls for rice vinegar, which is often used in Japanese cooking. I use Marukan brand(affiliate link). Just make sure you get UNSEASONED. If you get seasoned, well, you would just need to change the amounts of seasonings listed in the recipe, and adjust it to suit your tastes.
Japanese rice vinegar is less acidic and “sweeter” than white vinegars and other Western vinegars, so keep that in mind if you are switching up the recipe.