From Soil to City


White Cucumber Salad
From NYU Langone Medical Center Catering Team – a Local Roots institution partner


1 cup water
1/2 cup white balsamic vinegar
1/4 cup vegetable oil
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 white cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into ring

1. Chopped parsley and mint Directions
2. Whisk water, vinegar, oil, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, herbs, and onion and stir to coat.
3. Cover bowl with plastic wrap; refrigerate at least 2 hours.