It’s been a rough year for the garden, but I’ve been getting a steady supply of little tomatoes and cucumbers. A lot of them have been ending up in my lunches in the form of this salad.
It’s a great work day snack — quick to put together and easy to transport.
Simply take a small jar with a tight fitting lid (I’ve been using half pint canning jars) and layer sliced tomatoes and cucumbers in the jar, sprinkling a little salt in with each layer of tomatoes. When it’s full, drizzle on a little olive oil and some balsamic vinegar. Put the lid on, shake it up, and you’re ready to go.
Make it the night ahead and grab it from the fridge on your way out the door.