I’ve always said I’m not a big fan of salad, but what I really mean by that is that I’m not a big fan of lettuce. It just starts to taste kind of gross to me after a few bites, unless it’s a heartier green like kale (massaged kale salad: thumbs up), or really baby micro greens as a part of a bigger dish. (Don’t get me wrong, I still eat salads. But it’s a battle to keep myself enjoying them).
Salads not including lettuce, though, are awesome! I don’t even like cucumber that much, but when mixed with a meaty heirloom tomato, finely minced onion, and finished with the basics (vinegar, olive oil, salt, and pepper), I can eat it happily.
I’m not a big tomato eater, either (raw ones used to make me gag/throw up as a–melodramatic–child), but for some reason this summer I’ve been all over ’em (and it’s barely even tomato season yet!). I’ve been ordering Caprese salad every time I go out. Guess you can’t go wrong with some reduced balsamic and mozzarella cheese, either.
So for a cucumber tomato salad, I’m in the basic-is-better camp. Thinly sliced cukes (not cucs, thankyouverymuch, since I read that in my head as “kuhks”) and finely minced onion are a must, since they need to mellow and almost pickle in the vinegar dressing. Simple and fresh ingredients, easily put together–that’s what summer is all about.
Cucumber Tomato Salad (serves 4-6)
- 1 medium cucumber, roughly peeled (I find it pretty to leave some green)
- 8 small tomatoes (I love Trader Joe’s small heirloom tomato mix)
- 1/4 Vidalia onion (mine was on the smaller side)
- 1 T extra virgin olive oil
- 2 T apple cider vinegar
- 1/4 t salt
- several twists of freshly ground black pepper
I like to leave some thin green strips when peeling my cucumber. When it is all sliced, it looks very pretty and doesn’t taste any different.
Slice the cucumber, tomatoes, and mince the onion. Combine in a small bowl, then drizzle with vinegar and olive oil. Season with salt and pepper.
You can eat this right away, but it’s even better after sitting for an hour or two in the fridge (or the next day). Give it a quick stir before serving to remix the vinegar.
Super easy, fresh, and delicious. This was the perfect side to a grilled pork loin that we enjoyed on the roof of our apartment building with some friends and semi-dry Riesling last night.
Plus, there’s no better way to use up that cucumber flooding all the gardens in the Northeast right now.
I went for my first outdoor run in a few weeks this morning, and it feel so nice to run in cool 60-something temps again before it warmed up. I managed to do FIVE miles, which was even better since I immediately went to the Public Market and scarfed down the best apple cider donuts in the world (no, really).
Here’s what we got in our CSA this week (this is my half of the share):
And here’s the few extras we picked up at the Public Market this morning (not pictured: Polish sausage that the sausage guy gave me a great deal on since he only had two pounds of it left).
I did a bunch of pickling today that I’ll be sure to report on once we actually open the jars and know if they are any good!