Broccoli-Tomato Salad

3 Broccoli stalks 3 Lrg ripe tomatoes 3 Slices of large red onion 1 1/2 Cucumbers 3/8 Cup sour cream and mayonaisse (or more as desired) 3/8 Cup parmesan cheese Salt and pepper to taste

Cut tomatoes in bite-sized pieces. Dice onion and rinse in cold water. Drain. Wash cucumber and score with fork-tines. Cut length-wise twice. Cut in bite-size pieces. For dressing, combine sour cream, mayonaisse, and parmesan cheese. Add salt and pepper to taste. Mix well until cheese is well-blended. Put all veggies and the dressing in a large bowl and toss to combine. Cover and refrigerate for 2 to 4 hours. Note: You don't need any salad greens for this one. Yield: 6 servings.