Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the simplest salad possible -- think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.

Summer Tomato, Onion and Cucumber Salad

Serves 6.

Prep Time: 20 minutes

Total Time: 50 minutes (including 30 minutes marinating time)

3 tablespoons rice vinegar

1 tablespoon canola oil

1 teaspoon honey

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper, or more to taste

2 medium cucumbers

4 medium tomatoes, cut into 1/2-inch wedges

1 Vidalia or other sweet onion, halved and very thinly sliced

2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.

Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.

Just before serving, add herbs and toss again.

Recipe Nutrition:

Per serving: 58 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 8 g carbohydrate; 1 g added sugars; 1 g protein; 2 g fiber; 202 mg sodium; 264 mg potassium

Nutrition Bonus: Vitamin C (20% daily value)

1/2 Carbohydrate Servings

Exchanges: 2 vegetable, 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)