Jack's Favorite Tomato and Cucumber Salad
I use approximately one cucumber to every three tomatoes, depending on size. Feel free to use the proportions you like.



  1. Chop or slice the tomatoes into bite-size pieces. If they are very juicy, drain in a colander for a few minutes or gently squeeze some of the seeds and juice out so the dressing does not get watered down. Transfer to a large bowl.
  2. Peel the cucumbers, if desired. I often leave the skin on. Cut in half long ways and, with a spoon, scrape out the seeds. Slice into semi-circles or quarters. Place in the bowl with the tomatoes.
  3. Peel and chop or slice the onion. I use about a quarter of a medium onion, cut into thin slivers.
  4. Stack the leaves from several sprigs of fresh basil on top of one another. Roll the stack of leaves, and slice in thin slivers. I use about a half cup of basil. Again, add more or less according to taste.
  5. Drizzle with approximately one-quarter cup of the dressing. Toss and then add a little more dressing, if needed. Serve with corn on the cob and call it dinner!

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