SPRING

Come for Tea Cucumber Salad

This simple recipe is easily expandable for a large group. Be sure to slice the cucumber super-thin—no need to peel.

Serves 4

1 large cucumber, thinly sliced

1 pint cherry tomatoes, quartered

½ small onion, very thinly sliced

1 tablespoon white-wine vinegar

1 tablespoon extra-virgin olive oil

Salt and black pepper

¼ cup Parmesan cheese, grated, or feta cheese, crumbled

2 tablespoons pine nuts, toasted

1. Arrange cucumbers, quartered cherry tomatoes and onions on a large platter. In a small bowl, whisk vinegar and oil; drizzle over salad. Allow to marinate at least 30 minutes. Just before serving, season to taste with salt and pepper and top with cheese and pine nuts.

TIP: Nothing beats the flavor of fresh tomatoes. In summer, use tomatoes from the farmers’ market or your garden. In the off-season, use always-reliable cherry or grape tomatoes.