It's that time in the garden when there are tons of cucumbers and tomatoes. I personally like the combination of tomato and cucumber hunks tossed with a spoonful of mayo. However, Jeff isn't so fond of it. I save that for my lunch.
Last week I made a simple salad of alternating slices of cucumber and tomato drizzled with olive oil and balsamic vinegar - easy and elegant. Paired with a cheese and potato frittata. The acidic salad was a nice balance to the egg and cheese.
This meal was inspired by Lightly Crunchy's submission to the first Eat Make Grow Blog Hop! Heidi's cucumber, tomato and basil salad has a couple more ingredients. It sounds like she's harvesting the same things we are!
This is a wonderful seasonal salad. Give it a try if you have an abundance in your garden!
Cucumber Tomato Salad
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
- Wash your produce and if the cucumber has tough skin peel about 1/3 of it off. Then slice the cucumber and tomato into 1/2 inch thick slices.
- Arrange the slices neatly on a plate. I had a few 'Sun Cherry' tomatoes as well that I threw in the middle. (You could skip this step if you aren't worried about pretty.)
- In a small bowl whisk together the olive oil and balsamic vinegar. Drizzle over the tomatoes and cucumbers. Add a little salt and pepper to your taste and your done!
You can make this recipe a couple hours ahead of you want. The balsamic will be a little more pronounced.