Late Summer Tomato Salad with Quick Pickled Onions

Cut up the tomatoes and place in a colander. Salt well, and allow the tomatoes to drain the excess liquid for about 30 minutes. This process will intensify the tomato flavor.

Meanwhile, thinly slice the onions. Put in a non-reactive bowl. Sprinkle the onions with 1 to 2 tablespoons of your favorite mild-flavored vinegar, such as an orange/champagne vinegar. Stir in agave nectar. (You can use honey or sugar as well.)

Cut up hothouse (English) cucumber into chunks.

When tomatoes have drained for 30 minutes, combine with the cucumbers and onions in a large, non-reactive bowl. Add 1 to 2 more tablespoons of vinegar and olive oil. Add fresh basil and thyme to taste. Taste and add additonal salt and pepper as needed.

This makes about six servings, unless you’re married to my husband. Then it’s only three servings.