In the late Spring and throughout the Summer we grow many cucumbers and tomatoes. A farm favorite is Cucumber Tomato Salad. We love it for its freshness plus it’s a great way to use not just the veggies listed above, but also onions that we grow in abundance each Spring.
Salt brings out the true flavor of both cucumbers and tomatoes. Try slicing each one and eating without salt. Then sprinkle a little salt on them and try it again. You can taste the immediate difference!
Now our resident cook does not like to write anything down and tastes as she goes, so you won’t find any specific measurements for seasonings. Instead you will see that it says “to taste.” Since everyone is different, it’s been our experience that the best way to make a dish your own is to experiment with it. So while we are happy to share our recipe here, we encourage you to tweak it for your own family.
As a side note, you can add apples to this dish for a hint of sweetness or serve over pasta to create a full meal. We just had it this way the other night (hence the picture) and it was truly delicious.
INGREDIENTS:
- 1-2 large cucumbers peeled and chopped coarsely
- 2-3 large tomatoes diced or about 20 cherry tomatoes chopped in half
- One large red onion diced
- 1/4 cup of feta cheese
- Your favorite balsamic vinegar (to taste) (We like The Olive Fruit)
- Salt (to taste)
- Pepper (to taste)
- Garlic powder (to taste)
- Oregano or Italian Seasoning (to taste)
DIRECTIONS:
Add all ingredients to a large bowl, mix, cover, and refrigerate for at least one hour to allow flavors to marinate.
Kith & Kin CSA 