Oxbow Farm & Conservation Center

Tomato cucumber and radish salad (225x300)

Tomato, Cucumber and Radish Salad

This recipe was submitted by Snacking in the Kitchen in collaboration with the OxBox Project,  food bloggers creating delicious recipes featuring Oxbow vegetables.

  • I used two beautiful tomatoes from the basket – a deep rich red, almost purple with streaks of green, and a brightly yellow one.  The cucumber was surprisingly crisp and sweet.  I cut white radishes into wedges and added slices of avocado from my own basket.

    For the dressing, I whisked together sour cream, sunflower oil, and lemon juice with a touch of salt and pepper.

    To complete the dinner, I broke off a few chunks of baguette from Grand Central Bakery and poured a glass of wine.