Marinated Italian Tomato and Cucumber Salad

David's Mom makes this great salad in the summer. She once prepared a big bowl for friends waiting in anxiety for news about a hospitalized child. It was a great stress-reducer and a welcome change from "hospital food". Made them feel loved.

This tomato and cucumber salad has a marinated character, good cold or at room temperature for summer buffets, if served with a slotted spoon.

It is also wonderful in bowls with some of the liquid which will develop in the bottom of the bowl. Try it with some Italian, French or other quality bread and maybe some cheese for a light meal.

Tomatoes and cucumbers are added in about equal proportions, maybe heavier on tomatoes during home-grown tomato season. Onion and bell pepper are for flavor and color, in smaller amounts to taste. In winter, try this broccoli salad.

If someone has a hard time digesting onions, leave them out, use a little minced scallion or sweet onion or allow onion slices to marinate in the dressing for a while then remove them to eat on an Italian sandwich or something. Or cut the onions in big chunks so that they can be avoided by those who have trouble with them. I have a similar tendency to indigestion with green bell peppers, but I still love their flavor this salad. I cut them in chunks so that they will flavor the dressing but I can easily avoid eating too much of the actual fruit. It's also O.K. to leave them out or to substitute deep green Ancho or Pasilla chiles instead of green bell pepper for a touch of heat. Or try ripe yellow bell peppers.

1. Cover slices or chunks of sweet red onion (or minced scallions) with Good Seasons Italian DRESSING, prepared according to package directions in the bottom of a large bowl. I use cider vinegar. Vegetable oil, such as canola, or vegetable oil with a little olive oils will work in this salad. Allow onions to marinate while preparing other ingredients.

Add green or yellow bell peppers or Ancho chiles cut in chunks or slices, freshly ground black pepper and more salad dressing until covered. Allow to marinate for a while to develop flavor, if you have time.

2. Cut tomatoes in bite-sized chunks, removing some of seedy, liquidish pulp (Roma and other low-moisture tomatoes work very well in this salad). This salad is better if you peel the tomatoes first.

Peel and cut cucumbers in slices or chunks and add to the bowl, along with the tomatoes. You may leave the skins on young, tender "burpless" type cucumbers if you like.

Add more dressing until there is 1/4 inch deep layer or more in the bottom of the bowl after tossing.

Cover and marinate for up to two hours at room temperature or a few hours in the refrigerator, tossing occasionally.

Allergy Information: Good Seasons Italian Dressing Mix contains maltodextrin and Xanthan Gum, which are typically manufactured using corn products. I can usually tolerate a little of this dressing without a problem, however. The Garlic and Herb and Mild Italian varieties contain xanthan gum, but not maltodextrin. I prefer a non-sweet dressing for this salad. The Garlic and Herb variety works, but the original Italian is particularly suited to the ingredients in this salad.

Check for soy sauce, which includes wheat.  

Fat-Free Alternative: This salad has a different character, with a little sugar in the dressing, different seasonings, and no fat. Also contains no corn products.