Cucumber and Tomato Salad

For various reasons, my boys are out of the house a lot during lunch time this summer. When they are at work or camps, I find myself doing solo lunch instead of feeding the crowd. I keep a big bowl of this in the fridge and scoop it out for one of my favorite summer lunches, or as a healthy side when all we can muster for supper is a hot dog.

Like all simple salads, the key to this one is really good ingredients. The skinny, long cucumbers or short, extra crispy Kirby cucumbers are best here, and any kind of tomato you like. I made it with cherry tomatoes this week, but also love it with my farmer’s market favorite, Cherokee purples.

This one is adapted from my mom! It was one of her favorites, too. She sometimes added thinly sliced red onion, which was delicious, but my husband is not a big fan of raw onions, so I usually omit it.

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • (optional) 1/4 red onion, sliced very thin
  • 2 cups (approximately) small, firm cucumbers, chopped
  • 2 cups (approximately) cherry tomatoes, sliced in half (or any tomato will do)
  • 1/4 cup crumbled feta
  • salt and pepper to taste

Procedure:

  • In a large bowl or salad bowl, whisk together the olive oil and balsamic vinegar until emulsified. Add a little salt and pepper.
  • Add the red onions, if using, and allow to sit in the vinegar for 2-3 minutes to remove some of the bite.
  • Add the chopped cucumbers and tomatoes, tossing well to coat.
  • Add the feta and more black pepper.
  • Taste for salt, adding more as needed.
  • This salad keeps very well in the fridge for 2-3 days
  • Enjoy!
What counts as a balanced meal during the summer

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