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Tomato Zucchini and Cucumber Salad with Red Vinegrette dressing

Updated on March 30, 2011
Salad when complete
Salad when complete

Our garden is a disaster. I couldn't find a 12 lb. cucumber in that weed infested 1600 square feet. It is the largest weed conglomeration we've created thus far. We used to have a nice garden. But that was several years and 6 kids ago. Don't ask, "aren't they helpful in the garden?" Thankfully we have very giving neighbors and relatives. Their gardens are beautiful. The bounty is wondrous, plenty to share.

My sister stopped by today with her usual 6-8 huge zucchinis. I am so sick of zooks. Fortunately she brought some tomatoes also. My wife came home with some fresh cucumbers someone left as a give away at the local convenience store. No, we don't live in Mayberry, but we do live in the same county as Laura Ingalls did in "Little House on the Prairie." Not much has probably changed since then. Not even the population. I bet she could get free give-away cucumbers at the local General Store every once in awhile.

I had already planned on grilling some incredible Polish Sausages from our local meat locker. I usually don't like Polish grilled, but these are phenomenal on the barbecue. That's another story. Back to the veggies. Here is a great summer salad recipe. It is so easy and tastes completely refreshing on a hot humid day.


  • 3 medium cucumbers
  • 1 medium to large zucchini
  • 5 -6 medium tomatoes
  • 1TBSP salt


  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 TBSP fresh basil
  • 1TSP or less of minced garlic
  • 1TBSP coarse ground black pepper
  • 2TSP grated Parmesan cheese

For the dressing:

  1. mix all the ingredients in a measuring cup.
  2. let it stand in the refrigerator for an hour to let the flavors blend.

For the vegetables:

  1. First peel your zooks and your cukes. A potato peeler works great.
  2. Now cut all the 'ooks 'n 'ukes in half lengthwise.
  3. Slice each half into many 1/4 inch thick pieces.
  4. Place into a large bowl.
  5. Cut the stems from the tomatoes then cut in half.
  6. Slice each half into many 1/4 inch thick pieces.
  7. Place into the same large bowl.
  8. Sprinkle on the salt and mix the ingredients together.
  9. Place in the fridge and wait to serve


  1. Pour the dressing over your vegetables mix it all up so everything is covered well.
  2. Serve right away. This tastes best when it is nice and cold.

I doubt Pa Ingalls was this inventive. I doubt he ever cooked. That was "Woman's Work". Oh well, I bet I wash more frequently than he did.


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