Tomatoes are in season! Here's a delicious way to use some up, courtesy of the Carrboro Farmers' Market, which celebrates Tomato Day on Saturday.

Prepare Vegetables: In a large mixing bowl, combine the halved 1 pint red cherry tomatoes, halved 1 pint yellow cherry tomatoes, 1 thinly sliced cucumber, and 1 thinly sliced small red onion. Add ...

Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing.

Ingredients. 1 avocado, ripe but not too soft. 150g ripe cherry tomatoes. 1 Lebanese cucumber, peeled. 1/2 medium-sized red onion, peeled and thinly sliced ...

1/2 small red onion, peeled and thinly sliced; 2 tablespoons; freshly squeezed lime juice (from 1 medium lime); 15 ounces; cherry or grape tomatoes; 2 medium avocados, pitted, peeled and chopped ...

But most important of all is the combination of flavors. With cucumber as the main ingredient, you get an abundance of crunch to start with. Cucumbers are 95% water, so they are ready to soak up ...

3 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; 2 cloves garlic minced; 1 1/2 teaspoons dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon black pepper ...

3 tablespoons extra virgin olive oil. 1 avocado, sliced, for garnish. 1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes.