Cut off lettuce core. Swish leaves in a bowl of water to rinse. Gently shake leaves dry, then roll in kitchen towels and put in a plastic bag. Chill lettuce in cooler about 30 minutes to crisp leaves.
Meanwhile, with a vegetable peeler, remove 4 long stripes of peel from cucumber. Cut cucumber piece in half lengthwise, then slice crosswise. Cut tomatoes in half crosswise.
Tear lettuce into pieces, dropping them into a bowl. Add cucumber, tomatoes, and as much dressing as you like, and toss to mix.
Camp Sunset, A Modern Camper's Guide to the Great Outdoors (Oxmoor House; May 2016)
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