Tomato, Cucumber and Basil Salad

Recipe by Educational Chef Julia Schneider
Demonstrated at Ponce City Farmers Market on July 3, 2018

Ingredients

• Market:
  • Tomatoes from Bread and Butter Farms $5
  • Basil mix  from Bread and Butter Farms $4
  • Cucumbers from Levity Farms $4
    

• Pantry:
  • Red wine vinegar
  • Olive oil
  • Salt
  • Pepper
  • Honey 

 Directions

1. Chop tomatoes and cucumbers into a small uniform dice and thinly slice basil. Add it all to a bowl and season with salt and pepper.
2. Add 2-3 tablespoons vinegar, a couple teaspoons of honey and a tablespoon or two of olive oil.
3. Stir gently and let the vegetables marinate in their juices. Serve and enjoy!

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.