Labor day may have passed, but tomato season is still in full swing. This week, we’re featuring tomato-centric recipes (such as our One-Sheet Crispy Caeser Chicken and Tomatoes). Sometimes, the simplest treatment is the best. In this recipe, a little champagne vinegar, olive oil, and salt and pepper are all you need to make a refreshing salad.
The crunch from the cucumber and red onion and the color from the golden beets completes this salad. You can make this salad ahead if you like and refrigerate it. It will be even better after marinating for a few hours.
If you try this recipe, we’d love to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below.
Tomato, Cucumber + Beet Salad
- Prep Time: 5m
- Total Time: 5m
- Serves: 2
Ingredients
- 1/2 Large cucumber, sliced
- 3 Roma tomatoes, quartered
- 1/8 Red onion, thinly sliced
- 2 Golden beets, cooked and quartered
- 2 tbsp. Olive oil
- 2 tbsp. Champagne vinegar
- Salt and freshly-ground pepper
Instructions
- Slice and quarter the produce. Add to a large mixing bowl.
- Toss with olive oil and vinegar to coat. Add kosher salt and freshly-cracked pepper to taste. Serve chilled.
