3mini cucumbers or 1 English cucumber,thinly sliced
1pintcherry tomatoes,halved
½white onion,thinly sliced
1-2tablespoonslemon juice
2-4tablespoonsolive oil or vegetable oil,
Kosher salt and black pepper,to taste
Instructions
Combine cucumbers, tomato, and onion in a large bowl.
Whisk together the lemon juice, oil, salt and pepper in a small bowl.
Drizzle dressing over vegetables and toss to coat.
Cover and refrigerate for 1 hour. Serve chilled.
Notes
Recipe submitted by Pastor Philip Thompson for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.