Tomato-Cucumber Salsa

2 ripe tomatoes, peeled and chopped into ¼ inch cubes

1 cucumber, peeled and chopped into ¼ inch cubes

3 tablespoons sliced green onion

3 tablespoons minced flat leaf parsley

1 teaspoon minced fresh basil

1 teaspoon minced fresh thyme

1 teaspoon minced fresh oregano

3 tablespoons raspberry vinegar

3 tablespoons olive liquid (not olive oil)

1 tablespoon extra virgin olive oil

1 teaspoon prepared mustard

salt and fresh ground black pepper

 

Place chopped tomatoes in a bowl and sprinkle with salt.  Turn into a colander and allow to drain for 30 minutes.

In a separate bowl combine, raspberry vinegar, olive oil, liquid from olives, and mustard, mix well.

Combine tomatoes with cucumber, green onion, and minced herbs. Gently mix until herbs are evenly distributed.   Add liquid mixture and combine.  Add salt and pepper to taste.

Cover and refrigerate for several hours to allow flavors to blend.

Makes 8 servings