Easy Cucumber Tomato Salad - Summer Recipe

It's that time in the garden when there are tons of cucumbers and tomatoes.  I personally like the combination of tomato and cucumber hunks tossed with a spoonful of mayo.  However, Jeff isn't so fond of it.  I save that for my lunch.

Last week I made a simple salad of alternating slices of cucumber and tomato drizzled with olive oil and balsamic vinegar - easy and elegant.  Paired with a cheese and potato frittata.  The acidic salad was a nice balance to the egg and cheese.

This meal was inspired by Lightly Crunchy's submission to the first Eat Make Grow Blog Hop!  Heidi's cucumber, tomato and basil salad has a couple more ingredients.  It sounds like she's harvesting the same things we are!

This is a wonderful seasonal salad. Give it a try if you have an abundance in your garden!

Cucumber Tomato Salad

1 cucumber
2 tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

1. Wash your produce and if the cucumber has tough skin peel about 1/3 of it off.  Then slice the cucumber and tomato into 1/2 inch thick slices.  
2. Arrange the slices neatly on a plate.  I had a few 'Sun Cherry' tomatoes as well that I threw in the middle.  (You could skip this step if you aren't worried about pretty.)
3. In a small bowl whisk together the olive oil and balsamic vinegar.  Drizzle over the tomatoes and cucumbers.  Add a little salt and pepper to your taste and your done!

You can make this recipe a couple hours ahead of you want.  The balsamic will be a little more pronounced.