Good End of Summer Recipe

Here's from the Cooking Low Carb! section of Lowcarbezine! back in the day. Come to think of it, some chunks of green pepper would be good in this, too.

With all those end-of-summer tomatoes coming in, I thought I'd give you a great salad to help use them up. This one is easy, delicious, refreshing, and looks really beautiful, to boot.

Cucumber-Tomato Salad

1 medium cucumber

2 smallish or 1 really large ripe tomato

1/2 medium red onion

1 cup chopped fresh parsley

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

2 cloves garlic, crushed

Salt and pepper

Cut your cucumber in quarters, lengthwise, then cut those quarters into 1/2" chunks, and dump 'em in a good-sized bowl. Cut your tomatoes in pieces roughly 1/2" square - I cut smallish tomatoes in 16ths - and add them to the bowl. Cut your half an onion in two, giving you two quarter-onions, then slice those paper thin, and throw those in as well, along with your cup of chopped parsley. Then just add everything else, salting and peppering to taste, and toss it a bit, to coat. That's it!

This should serve 6 to 8. Assuming 8 servings, each will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams. 1 gram of protein.