by Chef Laura Trigo
Department Chair/Instructor
Serving Size: 2
Ingredients:
- 2 cucumbers (depends on size), washed and sliced
- 2 tomatoes, quartered (depends on size) or 1 pint cherry tomatoes, halved
- 1 tbsp green onion, chopped
- 1 red or yellow onion, thinly sliced
- ½ tbsp dill, chopped
- 1 yellow bell pepper, thinly sliced
- ½ tbsp olive oil
- ⅛ cup white sugar
- 1 cup red wine vinegar
- ¼ cup water
- Salt and pepper, to taste
Instructions:
- Combine all ingredients in a large bowl and toss well.
- Refrigerate for at least 20 minutes before serving (overnight is even better).
Serving Suggestion:
Delicious over a bed of mixed greens or served as the perfect side dish for a barbeque!