Preparation Time: 15 minutes
Cooking Time: NONE
1 medium cucumber
2 tomatoes (preferably beefsteak)
2 small bell peppers (1 green and 1 red)
1 small red onion
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon oregano
Salt and pepper to taste
Wash all the vegetables. Cut the cucumber in round thin slices (about 1/4 inch or less) and layer the bottom of a medium shallow bowl. Sprinkle a little salt and pepper over the top (optional). Repeat this process with the tomatoes, bell peppers, and onion, then add the oil and balsamic vinegar and serve.
The cucumber's skin can be a little hard, and for a more tender taste it can be peeled. However, the skin adds somewhat to the visual appeal and gives the salad a little more crunchiness.