Tomatoes and Cucumbers with Sherry Vinaigrette

Recipe submitted by: Amy Pickett
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The best time to make this salad is at the height of summer, with garden fresh veggies in tow.

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3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
¼ teaspoon freshly squeezed lemon juice
¼ teaspoon minced garlic
¼ teaspoon coarse salt
Pinch of freshly ground black pepper
6 medium-size plum tomatoes, cut into large dice
1 small red onion, cut into large dice
½ English (seedless) cucumber, peeled and cut into large dice
(about 1½ cups dice)


  1. Put the olive oil, sherry vinegar, lemon juice, and garlic in a large bowl and whisk them together.
  2. Season with the salt and pepper.
  3. Add the tomatoes, onion, and cucumber and toss gently but thoroughly.
  4. Divide the salad among 4 plates and serve or serve family style from the bowl.

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