Mid-Oreo Week Interlude: Salad For a Light Supper

The Food Kingdom has always advocated a balanced diet, as well as making efficient use of household ingredients.  Last night, I noticed some cocktail tomatoes slowly withering on the counter, then opened the fridge and saw many things that would spoil were they not used soon.  This was the genesis of this lovely salad, which I recommend you try tonight.  Particularly nice was the interplay of three separate textures: crunchy (radish), semi-crunchy (cucumber), and tender (tomatoes).  This fresh, sprightly salad was the first course.  It was followed by Marie Callender's battered fish with broccoli in cheese sauce.  I did NOT have to tell you that.

Mustardy Cucumber, Radish, and Tomato Salad
1/2 English Cucumber
Three radishes, thinly sliced
1/2 medium red onion, thinly sliced
Three small "cocktail" tomatoes (about the size of apricots), cut into sixths
Handful of chopped parsley
1-2 tsp capers
Toss with a lemony dijon vinaigrette (basically 3:1 ratio EVOO to lemon juice, emulsified with sufficient dijon mustard
Finish, to taste, with a good few grinds of fresh black pepper and the barest pinch of salt.

Necessity is the mother of invention.