If your garden is anything like ours, herbs are going gangbusters and you’re at the start of harvesting some delicious summer vegetables. Fresh from the garden vegetables and herbs are best for this recipe, but you can find great stuff at grocery stores or farmers markets.
Cucumber Tomato Salad
1 large English cucumber
Tomatoes (2 large, 4 medium or 1 pint cherry)
1/4 red onion (sliced)
2 tsp coarse sea salt
1 tsp pepper
2 Tbsp chopped fresh basil
1-2 Tbsp chopped fresh parsley
2 Tbsp olive oil
1 Tbsp red wine vinegar
🥒 Cut the cucumber in half lengthwise and scoop out and discard the seeds with a spoon or melon baller. Slice the cucumber in half again lengthwise, then slice into 1/2″ thick slices.
🍅 Cut the tomatoes into bite-sized pieces.
🧅 Thinly slice the red onion. If you want to cut the intensity of the onion, soak the slices in ice cold water for about 20 minutes. This will also make them crispier.
🌿Chop your fresh herbs. We like to use basil and parsley from the garden. Thyme, sage, oregano are also good. Tip: Stack several basil leaves on top of each other and roll the stack before you slice it.
Combine all the vegetables, herbs and spices in a large bowl and drizzle with olive oil and vinegar. Toss and serve immediately or refrigerate to serve later. Makes about 4-5 servings. It’s a great dish for a small group, large crowd or to bring to a party.
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