August 4, 2006
Cucumber, Tomato and Goat Cheese Salad
Heidi DeCosmo, Tucson CSA
1 cucumber, sliced
2 tablespoons goat cheese, crumbled
2 ripe tomatoes, cut into wedges
½ teaspoon sea salt
¼ cup fresh herb vinegar
¼ teaspoon ground pepper
Combine all ingredients in a bowl and toss gently. Refrigerate for one half-hour before serving. Makes 4 servings.