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Old 08-06-2012, 12:21 AM   #1
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Cucumber Tomato Onion

Ok so I need a dressing for a cucumber tomato onion salad. It's is such a cool and refreshing summer dish, but it needs the right pizazz to it.

Suggestions?

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Old 08-06-2012, 01:13 AM   #2
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Vinegar. Find a mild one you like (I prefer a white wine, rice, or malt vinegar because they are all mild). Maybe a quarter cup. A tablespoon of sugar. If you want a tablespoon or so of a neutral flavored oil (makes it coat the cukes better). Lots of fresh ground pepper and a pinch of salt. The next is up to you -- that is to say, if you have fresh herbs, pick what you like. In the winter I use dried dill. I use the cukes as a base for shrimp cocktail for my Thanksgiving dinner.
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Old 08-06-2012, 01:38 AM   #3
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Lightly salt the cut tomatoes and place on a paper towel to drain some of the liquid. Otherwise it will dilute your dressing, whichever one you choose.
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Old 08-06-2012, 02:02 AM   #4
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Do you like goat cheese? If so, I have a great recipe with cucumbers and tomatoes from Pierre Franey - when the salad is tossed, the goat cheese blends with the vinaigrette.
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Old 08-06-2012, 02:43 AM   #5
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I use apple cider vinegar, salt, pepper and a sprinkle of sugar.
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Old 08-06-2012, 04:42 AM   #6
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Buon Giorno, Good Morning,

There are numerous options, and here are two of mine:

1) 100 ml. Spanish or Italian Evoo, 2 tsps. Modena Balsamic Vinegar, 2 tsps. Dijon French Mustard, 1 shallot minced, a handful of minced basil or parsley and you have a Vinaigrette ...

2) Margaux´s Green Goddess Dressing: 2 tblps. lemon or lime juice, salt and black fresh grinded pepper, 2 tblsps fresh chive, 1/2 cup Greek Style Yogurt, 1/2 cup celery diced finely, 1 smashed Anchovy in Evoo, Lettuces of choice, 4 tblsps of ice water, 1/4 cup sliced finely Radishes, a tsp. of Wasabe if you wish a dash of piquant, and A splash of Tarragon Vinegar ( a tblsp. ) ... Blend by electric mixer ...

Enjoy,
Margaux.
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Old 08-06-2012, 05:42 AM   #7
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Thank you for the recipes Margi...lovely
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Old 08-06-2012, 06:41 AM   #8
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I just do EVOO, a vinegar (white basalmic/white wine/apple cider, malt, champagne), coarsely ground pepper, and some sea salt to finish. I love the taste of all three fresh from the garden and don't want to mask them. If you want, you can top with fresh basil, chopped, add a bit of fresh mozz or feta, and that's about all that is needed. People have kept it simple for years. There is a reason.
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Old 08-06-2012, 06:48 AM   #9
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We are fond of taking such items and mixing them with some minced garlic, a little olive oil...not too much, some chopped fresh mint and/or oregano, a splash or two of lemon juice, salt and pepper to taste. Toss together in a bowl and refrigerate for a spell. We often use this just on tomatoes...it seems to benefit even those winter time store bought monstrosities the grocer passes off as tomatoes. Mrs Hoot calls it "jazzed up tomatoes."
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Old 08-06-2012, 07:11 AM   #10
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Balsamic vinegar goes really well with tomatoes, I also like to sprinkle them with oregano or basil. I think it would be great with the onions and cucumbers as well.
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