Tomato Cucumber Salad

Ingredients:

• 1 1/2 to 2 containers of cherry or grape tomatoes
• 2 cucumbers
• 5 or 6 string cheese
• Italian dressing
• dried basil and oregano (optional)

Directions:

Slice each tomato into 3 or 4 slices (they could be just cut in half; I like the look of the little slices). Put them in a large bowl. Peel the cucumbers, cut in half lengthwise, scoop out the seeds, and cut in small bite size pieces. Add to tomatoes. Slice the string cheese into small rounds and add to the bowl. Sprinkle with a little basil and oregano (if using). Add Italian dressing to coat and mix well. Salad can be eaten immediately, but is better after keeping in the refrigerator overnight.

Note: You could use a block of mozzarella cut in small bites, if you have it on hand, or use the little balls of fresh mozzarella. I'm just more likely to have string cheese on hand. I also want to try this with feta and Greek dressing, but I haven't gotten around to that yet. The amounts of all ingredients can be easily reduced as well; I just tend to make a big batch of it. It keeps well, and usually goes pretty quickly.

By Susan from SC