We are lucky enough to live in the South, where summer produce is as plentiful as hot days and sultry nights.
Near the Brookshire’s headquarters in Tyler, Texas, we are doubly-blessed to have two of my favorite products on hand all summer: Jacksonville tomatoes and Noonday onions.
Both are sweet, juicy and can almost be eaten straight out of the fields. Jacksonville even hosts a tomato festival each year, with tomato-eating contests, cooking contests, a street dance, vendors and a showcase of the season’s best fruits.
I like combining the two products with a few other fresh ingredients to make a simple, but hugely flavorful, salad.
Tomato, Cucumber and Onion Salad
4 large local tomatoes, diced
2 large local sweet onions, diced
4 large local cucumbers, sliced
1 tsp salt
1 tsp pepper
4 Tbs red wine vinegar
2 Tbs extra virgin olive oil
Combine all chopped fruits and vegetables in a large bowl. Whisk red wine vinegar with olive oil, salt and pepper. Pour over tomatoes, onions and cucumbers. Refrigerate until chilled.
Nutritional Information: Calories Per Serving: 90, Calories from Fat: 45, Fat: 5 g, Trans Fat: 0 g (0.7 g Saturated Fat), Cholesterol: 0 mg, Sodium: 397 mg, Potassium: 454 mg, Carbohydrates: 11.1 g, Fiber: 2.7 g, Sugar: 6 g, Protein: 2 g
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