With the abundance of vegetables available in my garden finally here, I decided to make my favorite snack that I keep on hand in the refrigerator: Marinated Tomatoes, Cucumbers and Onions. I've made various versions of this over the year, and it's a great addition to a salad, sandwich, or just as a snack on its own. In fact, it was so warm last night that I didn't feel like cooking, so I took some previously baked baby potatoes, squashed them in a bowl, and added to them some of the marinated vegetables I've had in the refrigerator for the last week. The potatoes become a very vinegary potato salad and the tomatoes and cucumbers add a distinct flavor and texture. I think I'll call it my "Pomato Bowl"
To make the marinade, combine the following:
1/2 cup red wine vinegar
1/2 cup rice wine vinegar
1/2 cup balsamic vinegar
3 tablespoons dried dill
1 teaspoon agave syrup
1 teaspoon red pepper flakes (optional or use less if you can't stand the heat)
2 tablespoons Braggs Liquid Amino
Freshly ground pepper
I then add sliced tomatoes, sliced cucumbers, sliced red onions (white or yellow work as well), 5 cloves crushed or sliced garlic. Let them marinate for at least 24 hours. The longer you let them go the better. The cucumbers will taste like a combination of bread and butter pickles and dill. You can add any other vegetables as well: Carrots, Bell Peppers, jalapeño, tomatillo...be creative.
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