Tomato Basil Salad

Tomato, basil, and cucumber are abundant on the farm and they work so well together for a simple salad. A friend made this exact recipe for me when visiting a few weeks ago, and I was blown away by how tasty it was. When I asked for the ingredients, I was expecting there to be something exotic...what is making this salad taste so good? 

Turns out it was just the balance of super fresh produce and aromatic basil! Turn this quick salad into a complete meal by adding some protein to bulk it up- sliced grilled chicken, chunks of fresh mozzarella cheese, cooked chickpeas or baked tofu are all great additions. 

Ingredients

1 bunch of basil
2 cucumbers
2 lbs of tomatoes
1/2 of an onion- white, yellow, or red
2 tbsp olive oil
2 tbsp vinegar- red wine or apple cider
salt, pepper, oregano
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Method of Preparation

1. Wash and chop all the vegetables into bite-sized pieces. Peel the cucumber if you prefer before cutting into half moons or quarters. Cut larger tomatoes into big chunks or, if using cherry tomato jus slice in half or quarters. Slice the onion into very thin slices.

2. Add all of the vegetables to a serving dish and tear the basil leaves to add to the mix. Drizzle with olive oil and vinegar and stir gently to combine. 

3. Season to taste with salt, pepper, and dried or fresh oregano- You  can eat  the salad right away, but this tastes even more delicious if you let it sit for 30 minutes or overnight in the refrigerator. 
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