Anyone have an overabundance of tomatoes in their garden? If so, I am completely jealous! Our garden has yet to produce much, aside from copious amounts of mint. But I hear tell that it is tomato season, and I see evidence of it at the farmer’s markets recently. Beautiful bright red romas, colorful heirlooms. My heart swells at the very sight. I LOVE tomatoes with a passion!
If you’re overflowing with cucumbers, you can make pickles too! I can’t tell you how much joy and sense of accomplishment making pickles has brought me this year.
During this time of year when cucumbers and tomatoes are abundant, I like to make the classic tomato cucumber salad. It hits the spot for me. Especially when its hot, and I whip this out of the fridge- instant cooling power!
Classic Tomato Cucumber Salad
Slice two small or one large tomato and half of a cucumber. Place it on a plate and drizzle with 2 Tablespoons vinegar (I like a red or white wine vinegar) and 1-2 Tablespoons olive oil. Sprinkle with salt and pepper.
Let it sit at room temperature for 20 minutes to soften and absorb the flavors. If you have any leftovers, the will keep in the fridge for a day. The vinegar starts to break down the veggies, so they won’t stay crisp for longer than that.
Variations… Sometimes I slice up red onion (about 1/4 small onion) and add it. Some people salt their cucumber first and let it sit for 10 minutes, to let the water drain off of it- but, let’s be honest, I’m too lazy for that step.
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