Tomato/Cucumber Salad

Guess what's in season in Alabama right now? That's right. Tomatoes and cucumbers. These two go together like peanut butter and chocolate - only a billion times better for you. This is an extra-easy, summery side dish, and I happen to be eating it for lunch.

Makes two servings.

Ingredients:

• 1 large cucumber
• 2 medium tomatoes (I like the "on the vine" variety from the grocery, but homegrown is the absolute best)
• 3 tbsp. italian dressing (I use Kraft)
• cracked black pepper to taste

Directions:
Chop or slice the cucumber and tomatoes into desired portions. I like them sliced and quartered as shown above, so that they're more bite-sized. My mother prefers to leave them in whole slices.
Place in bowl. Crack a little pepper over them. Toss gently with dressing.
It's recommended to prepare this salad a little ahead, and let the veggies marinate in the fridge for at least half an hour.
This will keep in an airtight container, refrigerated, for at least a week.