We know this week has been extra hectic with 4th of July festivities. If you feel like you can't possibly cook another dish, no problem, this week’s fresh pick is red onions from S&SO Produce Farms in Goshen, NY. Red onions are great raw or cooked. They bring a bright, crunchy flavor that goes well in your favorite summer salad or as a topping for your weekly taco or pizza night. Relax your cooking muscles this week and allow red onions to work their full-flavor magic!
¼ small red onion, cut into thin slices
½ cucumber, cut into ⅓ inch dice
1 pound vine-ripe or Roma tomatoes, cut into ⅓ inch dice
2 tablespoons of freshly squeezed lemon juice
¼ cup basil infused olive oil
Kosher salt and freshly cracked black pepper
Recipe adapted from Claire Robinson
Cook time: 25minutes
1. In a small bowl, soak the onion slices in icy cold water for 15 minutes-this will tone down the raw onion’s bite. Remove from the water and pat dry.
2. In a large bowl, add onions, cucumbers, and tomatoes and toss to combine.
3. In a small bowl, whisk together the lemon juice, olive oil, and salt and pepper to taste. Pour over the salad and serve.
Feel free to add some feta cheese to this salad to make a nice light lunch.