Cucumber-and-Tomato Salad

Makes 2 cups. Recipe is from “The Southern Vegetarian Book: A Root-to-Stalk Guide to the South’s Favorite Produce” by Rebecca Lang.

2 cucumbers

3 small tomatoes

1 small green bell pepper

1 small red onion

1/3 cup vegetable oil

3 tablespoons sugar

3 tablespoons red wine vinegar

¾ teaspoon table salt

1/8 teaspoon freshly ground black pepper

Garnish: fresh basil

1. Cut cucumbers and tomatoes in half. Remove seeds. Chop cucumber, tomato, bell pepper and onion.

2. Whisk together oil and next 4 ingredients in a large bowl until sugar dissolves. Add cucumber mixture, tossing to coat. Cover and chill 3 hours. Garnish with fresh basil, if desired.