From Asparagus to Zucchini, 3rd ed.

2 cucumbers, sliced into rounds
4 large tomatoes, sliced into rounds
½ c. thinly sliced red onion
½ c. extra-virgin olive oil
¼ c. red wine vinegar
1 TB sugar
salt and pepper
1 TB slivered fresh basil strips
1 TB chopped parsley

1. Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper.
2. Cover and let marinate for at least 1 hour and up to four hours. Sprinkle with herbs just before serving. (The leftover marinade makes a good dressing for salad greens,)
Serves 6-8

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