Italian Cucumber, Tomato, and Onion Salad

Growing up, my family always made this side dish using fresh Walla Walla sweet onions from our farm. They are usually in season June-August (@LocatiFarms). Sweet red onions (or Rose onions as we call them) also work great when available. 

It’s super simple to make, and everyone loves it. You can use any kind of tomato for this dish, but the cherry tomatoes seem to hold up better if there are leftovers. Although the basil and flowers are optional, it makes for a nice presentation. After all, we eat with our eyes! 

Instructions

1. Chop your tomatoes up into quarters. I used a mix of colors for visual appeal. You can also use Romas or heirloom tomatoes.
2. Thinly slice the cucumber
3. Thinly slice the sweet onion and then cut into half-moons
4. Toss all your veggies into a large bowl
5. Add olive oil and vinegar, toss to coat
6. Add salt and pepper to taste
7. Let this macerate for 5-10 minutes, then toss before serving and add your torn basil and edible flowers if using.