This amazing salad is perfect for a hot summer night's dinner out on the back porch. The freshness of the vegetables is key to this salad. Whether you eat is fresh made or let it sit in the fridge for 3 days! The tomato flesh soaks up the herbs and vinegar and explodes on your tongue like mini fireworks. The vadalia gets sweeter while the cucumber stays crisp. I love this salad and hope you will to.

 Makes 6 servings

3 tblsp rice vinegar (unflavored)
1 tblsp canola oil ( i used the blend Smart Balance Omega, canola, soy, & olive oil)
1 tsp honey
1/2 tsp salt
1/2 tsp fresh ground pepper
2 tblsp coarsely chopped parsley
2 tblsp coarsely chopped green onion

Mix everything set them aside in a mason jar or other glass storage container shake well put in the fridge to marinate overnight. Next day take it out and let it get room temperature, at least an hour. Next...
2 medium cucumbers, sliced
4 vine ripe tomatoes slice in 1/2 inch wedges
1 vadalia onion sliced very thin
Mix all together and serve...And OMG.....YUM!
Let me know if you try it!