One of my favorite things to do in the summertime is to slice a tomato and eat it all by it's lonesome, because for these few months they are at their peak and are so sweet and juicy. I just slice and add salt and pepper. They become the perfect snack, or the perfect addition to any meal, breakfast through dinner. And then there are cucumbers too that are begging to be eaten just sliced with a little garlic salt or Tony Chachere's Cajun seasoning (this is something that my in-laws do and it's pretty delicious.) If I'm not eating them solo, my other favorite thing to do with these beauties is to make a fresh summer tomato and cucumber salad.
It's so easy, and I make it at least once a week all summer long. It is perfect for lunch with some tuna salad or a piece of fish or grilled chicken and is also great as a lighter side dish for items like burgers for dinner.
It's light, healthy and has the perfect amount of crunch and texture to satisfy your crunchy craving. You can make it in advance and it will keep for up to 3-4 days, so it's great for a summer party or if you just want to make a big batch for the week!
Slice it up, add some onion, some herbs, and a vinaigrette and you are set! Just chop, dress, and serve!
- 1 Pint of Grape Tomatoes, cut in half (or a couple large ones diced)
- 2 Cucumbers or 1 Large (I prefer using pickling cucumbers or English cucumbers)
- 1/4-1/2 of a Red Onion, depending on how much onion you like
- Fresh Dill (if you don't like dill, you could use basil or parsley)
- 1/4 Cup of Red Wine Vinegar (it is also delicious with balsamic vinegar, especially if you were to use basil instead of dill)
- 1/4 Cup Extra Virgin Olive Oil
- Salt and Pepper
- Garlic Powder or Salt (if using salt you will decrease the amount of regular salt)
-Slice your cucumbers into thin slices (only peel if you have the waxy skin cucumbers), cut your grape tomatoes in half, and slice your red onion into very thin rings.
-In a mason jar, add your red wine vinegar, your olive oil, salt and pepper, and garlic powder and shake vigorously until combined well.
-Sprinkle some fresh dill over the salad and then add about half of your vinaigrette and mix together. You can add more if you need to, but I always like to start on the lighter side and add more if needed.
-Taste test and add more salt and pepper to suit your taste and serve immediately or chill for several hours before serving.
I forgot to mention that while this salad is so simple to make, it is not lacking in the beauty department. It is absolutely gorgeous! I was lucky enough to find these yellow and purple grape tomatoes at the farmer's market, but even with red ones it's still a stunner!
I hope you love this salad as much as I do and that it goes into your favorite recipe rotation all summer long!