CRUNCHY CUCUMBER TOMATO SALAD
Ingredients   2 cups cucumber chunks 500 mL 2 cups cherry tomatoes, halved 500 mL 2   green onions, sliced 2   3 tbsp chopped fresh parsley 45 mL 1/3 cup olive oil 75 mL 3 tbsp red wine vinegar 45 mL 1 tbsp chopped fresh basil (or 1 tsp/5 ml dried basil leaves) 15 mL    salt and pepper to taste      Prep Time 15 Cook Time 30 Serves 8 Print Recipe

Directions

Combine first 4 ingredients in mixing bowl.

Whisk remaining ingredients together to blend. Add to tomato mixture. Mix well. Cover 2 hours or chill overnight.

Bake fish fillets as directed and serve with the salad.