Servings: 2 People
1 medium cucumber, sliced into 1/2 inch rounds
1 nectarine, sliced into 1/2 inch wedges
1/4 cup red onion, thinly sliced
1 vine-ripe tomato, sliced into 1/2 inch wedges
1 Tbs jalapeno, seeded and finely chopped
Juice of 1 lemon
1 Tbs extra virgin olive oil
Salt, to taste
Pepper, to taste
Place all ingredients in a non-reactive bowl with lid. Mix together until evenly coated (be sure to wash your hands well after chopping the jalapeno!). Cover and refrigerate ~1 hour or until all ingredients infuse flavors.
Serve cold or at room temperature.
Note: If you make extra, this is the perfect work day lunch (I found out today from experience). For lunch, you can top with grilled chicken breast or eat as-is.