Cucumber, Tomato, Roasted Onion Salad

 
Cucumber, Tomato, Roasted Onion Salad

1-2 red onions quartered, then cut into slices and rings separated
1 English cucumber peeled and chopped medium fine
1 pint cherry tomatoes cut in half
4 tbs fresh parsley chopped fine
1 teaspoon dried basil (fresh can be used, tear into small pieces)
salt and pepper to taste
2 tbs olive oil
2 tbs white or regular balsamic vinegar

Peel red onion(s) cut in quarters, then slices and separate rings. Toss onion quarter rings in olive oil, place on a foil lined cookie sheet and roast in oven at 350 F for 20 minutes or just till they start to turn brown on the edges. Watch them closely; you want them sweet not burned. Set aside to cool. Gary can't eat raw onions so I pre-cooked the onions just for him. You could use raw onions if you wish. If you use raw onions you can soak them in water for half an hour to mellow their tartness.

Peel the cucumber and cut in half then in thirds and then into bite sized pieces. Cut the cherry tomatoes in half. Put the cucumbers, tomatoes and herbs to a bowl and toss with the vegetables. When onions are cool add those into the mix. Add the olive oil and balsamic vinegar and toss till all is coated. Let salad sit for at least 3 hours tossing every hour till all the flavors are melded. White balsamic vinegar gives a sweeter flavor. You can substitute dark balsamic vinegar if you want a tangy flavor. I used one small red onion but they shrivel up quite a bit when roasted; I could have used two onions. (Didn't want to make Gary nervous with all the onions). Serve cold or room temperature. Enjoy!