When it is so hot outside, I am always looking for something to fix that is quick, easy, and refreshing.  It is even better if it is a no-cook recipe like this one.  Any food that does not turn on the stove to heat up the house is on the top of list this time of year.

This salad is easy to make for a crowd or for a backyard barbecue.  This is a great recipe for Super Bowl parties, buffets, and potlucks since it can be made ahead of time.  The salad goes well with most entrees and is also light and refreshing.

Ingredients

2 medium tomatoes, sliced and quartered or cherry tomatoes
1 large cucumber, peeled and thinly sliced
1/2 red onion thinly sliced
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon parsley
1/3 cup red or white wine vinegar
1/2 cup water

Preparation

Wash the tomatoes and cucumber.  Peel and thinly slice the cucumber set aside in a bowl.  Slice and quarter the tomatoes and add to cucumbers.  Peel and thinly slice the red onion and add to the bowl.  In a small bowl, combine the sugar, salt and pepper. Slowly add the vinegar and water while you are whisking the dressing.  Pour over vegetables and gently coat the vegetables.  Cover and refrigerate for 2 hours or overnight. Serve with a slotted spoon.  Serves 6

Variation

If you are in a real hurry, cut up the vegetables and set aside.  Mix up an envelope of Italian salad dressing and pour over the vegetables.  Cover and refrigerate for 2 hours or more.

You can add more of one vegetable and less of another.  Just try to keep the quantity about the same or you will have to adjust the dressing.