RUSTIC TOMATO AND CUCUMBER SALAD #HEALTHYFOOD #RUSTIC

This cucumber and tomato serving of mixed greens is great to such an extent that you could eat only it and never consider eating whatever else with it, similar to bread, meat, and so on. It's one of those plates of mixed greens that is so adjusted thus scrumptious that you need it, similar to you would chocolate. I get those desires. Interestingly, this serving of mixed greens is extremely simple and speedy to make. Indeed, my 8-year-old little girl made this serving of mixed greens that you see on the photos without anyone else, from stripping and slashing the veggies, to making the dressing and combining everything. She was so pleased! This is the primary dish she had ever constructed independent from anyone else, and the serving of mixed greens was great to the point that she got a huge amount of compliments for it.

This plate of mixed greens is a nearby kin of the family most loved Tomato, Cucumber and Avocado Salad yet without the avocado and with various herbs. Indeed, not every person likes avocado and basil as much as I do, and the vast majority that I know love parsley and cilantro. On the off chance that you need, you can substitute herbs in this serving of mixed greens for basil. In any case, this plate of mixed greens will intrigue.

Ingredients:
For the vegetables:

• 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice)
• 1 pinch brown sugar
• 1 English cucumber (fresh and firm)
• 1/2 large red onion
• 2 Tbsp chopped fresh Italian parsley
• 2 Tbsp chopped fresh cilantro
• 1 pinch kosher salt
• 1 pinch black pepper

For the dressing:

• 1/2 cup extra virgin olive oil (very good quality)
• 1/4 cup red wine vinegar
• freshly ground black pepper (to taste)
• 1 tsp kosher salt
• 2 garlic cloves (pressed)
• 1 tsp brown sugar
• 1 tsp dried oregano

Instructions:

1. Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well.
2. Cut the cucumber in half lengthwise, then slice it into 1/4" thick slices. Add the cucumbers to the tomatoes.
3. Slice half the red the onion into very thin slivers crosswise. Then cut the slivers in half, or leave as is, depending on you preference. Add to cucumbers and tomatoes. Add the chopped parsley and cilantro.
4. To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.
5. Pour the dressing over the vegetables and toss gently using both hands. Cover the bowl with plastic and let sit at room temperature until ready to serve, for 1 to 6 hours. This will allow the flavors to meld together. Then serve and refrigerate the leftovers for up to 3 days. 

For more detail :http://bit.ly/2YfH2HR

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