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Cucumber and Tomato Herb Salad

Yield: Two salads

Ingredients:

1 large cucumber, peeled and sliced the long way into quarters, seeds removed, then medium dice (about 1-1 1/2”)

1 large ripe tomato, medium dice

4-6 green onions, root end removed, white only, sliced thin

3 Tbsp your choice fresh, chopped herbs such as mint, oregano, parsley, and/or a combination plus a few sprigs for garnish, if desired

1 Tbsp Flying Olive Lemongrass Mint, Cranberry Pear, or Jalapeño Balsamic Vinegar

1 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

Salt and freshly ground pepper to taste

Sugar or Sugar Substitute to taste, if desired

Crumbled feta cheese, if desired

Directions:

Prepare all the veggies and herbs and place together in a bowl. Whisk the Flying Olive Balsamic Vinegar of Choice and Flying Olive Persian Lime EVOO together in a separate bowl.

If any liquid has gathered in the bowl of veggies, pour it out. Pour the dressing on the salad. Mix and let it sit for a few minutes in the refrigerator to blend spices. Season with salt, pepper, and sweetener as desired (note: The Jalapeño Balsamic is much zestier and will probably require some sweetener)

Serve on a lettuce leaf and garnish with a sprig of fresh herbs and feta cheese, if desired.

Submitted by Barb L.