Summer Chopped Salad

Certified gluten-free food
Vegan food

1 long cucumber or 2-3 short ones (enough for 2 cups)
2 tomatoes or 1 large can diced tomatoes.
2 scallions
1 TBS olive oil
1 TBS sherry or apple vinegar
1 TBS minced parsley
1 tsp. pepper

Cut cucumbers in quarters lengthwise. Remove seeds and discard. Slice into pieces about 1/4-inch
thick.

Drain the can of diced tomatoes, or skin and dice whole tomatoes. You should have about 2 cups.

Mince scallion. Combine all ingredients.

Serve chilled. You can add a little salt if you like, but it’s not necessary.

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