Tomato and Cucumber Summer Salad

I attended a cooking class today through the NMSU Valencia county Cooperative Extension service and this is a recipe we made in the class. It is very refreshing and makes a great side dish. You could even serve it with some nice crusty bread for a light lunch. It is best to use vine ripened tomatoes instead of a roma tomato which doesn't have much flavor. I don't like black olives so I leave them out. The cooking time is actually the time it takes to sit before serving. There is no actual cooking.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• Salad

• 5  tomatoes
• 3  English cucumbers
• 1  onion
• 1  avocado
• 1 (2 1/4ounce) can black olives

• Dressing

• 2 1⁄2 tablespoons  oil
• 2  tablespoons sugar
• 2  tablespoons white vinegar
• 1⁄4 teaspoon  italian seasoning
• 1⁄4 teaspoon lemon pepper
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon dried parsley flakes

Directions

1. Chop veggies in bite sized pieces.
2. Drain olives and combine with veggies.
3. Mix dressing ingredients together.
4. Pour over salad and let sit for 20 to 30 minutes before serving.