This is one of those recipes that is so very simple it barely deserves the title at all. It’s basically “chopped up noms in a bowl.” Recipe or not, it’s one of my very favorite salads and we eat it every week when tomatoes are in season. It’s a fantastic palate cleanser when paired with rich foods.
I know it’s cruel to post a decidedly “summer time” recipe when we’re well in to fall, but the last of this season’s edible tomatoes are coming in, and I just can’t resist them. This recipe is just as fantastic with regular cherry tomatoes, but I adore the color of the heirlooms.
- 1 pint baby heirloom tomatoes (halved)
- 1/2 of a English/hothouse cucumber (sliced into thin disks)
- 1/4 cup sweet onion (sliced paper thin)
- 1 tablespoon fresh dill (stems removed and coarse chopped)
- 2 tablespoons seasoned rice wine vinegar.
- Salt and pepper to taste.
Simply combine the prepared ingredients in a covered bowl suitable for you refrigerator, toss and refrigerate for at least one hour before consuming. Overnight is best!
The rice wine vinegar is what really makes this simple salad special. It’s much more subtle than traditional white vinegar, and has a nice sweet aroma. White vinegar will do in a pinch, but will be much more acidic, and should be used very sparingly (1 TBS). To mimic the rice wine vinegar try the addition of 1/4 teaspoon of sugar.