2 large cucumbers sliced

6 medium-sized tomatoes cut into wedges

½ cup seasoned rice vinegar

⅓ cup olive oil

1 tablespoon Lawry’s Seasoned Salt

½ red onion sliced

In a large bowl, add sliced tomatoes, cucumbers, and onions.

2 large cucumbers,6 medium-sized tomatoes,½ red onion

In a small mixing bowl, mix seasoned rice vinegar, olive oil, and Lawry’s Seasoned Salt.

½ cup seasoned rice vinegar,⅓ cup olive oil,1 tablespoon Lawry’s Seasoned Salt

You can serve immediately, however, it is best if left to marinate for 30 minutes or more before serving.

Note:

Use your favorite garden cucumber. If you choose cucumbers with a thick waxy peel, peel them. If you choose English or Persian cucumbers, you will not have to peel them. This recipe is perfect for summer garden cucumbers.

Tomatoes taste better served at room temperature than cold. Hence, this salad is better when served at room temperature. If you refrigerated the salad to marinate, set it out at least 20 minutes before serving to warm up to room temperature.