Better Bites: Tomato and Cucumber Salad

Tomato and Cucumber Salad

How was everyone’s weekend? Ours was good. On Saturday we went to Alexis’ art class and then out for lunch and to run some errands. On Sunday Jamison and Alexis went to church and I stayed behind to do my weekly cleaning. It’s amazing how much you can get done when you don’t have to stop every two minutes or so to read a book, or play a game! ;oP Jamison and I even found time to watch a few movies this weekend. When does that ever happen??

Yesterday winter came back to our part of Maryland for a bit. It was a bit nippy! We even had a threat of frost last night, but luckily it didn’t happen. I covered all my herbs, veggies an flowers just in case though! Today the high is supposed to be in the 60’s and then tomorrow and the rest of the week we’re supposed to be back in the 70’s. I like the 70’s…I wish they’d stick around a bit longer!

Now let’s talk some tomatoes!

When Jamison’s parents came to see us a month or so ago, Jamison’s dad brought me a big bag of tomatoes from south Georgia! Talk about getting on my good side! ;)) Alexis and I enjoyed tomatoes for a week after they were here…Big, ripe, juicy tomatoes! We had tomato slices, tomato sandwiches and I even made a salad or two. This salad is one that I threw together, but it came out so good!

With just a few simple ingredients you’ve got a fabulous salad that tastes amazing and takes no time to make. There is just nothing like a fresh tomato and when a dish tastes great, but is healthy too it makes it that much better!

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What You’ll Need:
4 cups of chopped tomatoes
2 cups of chopped cucumber
Sea salt
Freshly ground black pepper
1/3 cups of freshly dill, chopped
1/4 cup of extra virgin olive oil
1/3 cup of rice vinegar

In a large glass bowl toss together tomatoes and cucumbers until mixed. Add salt and pepper to taste. Next add chopped dill and toss to incorporate.

In a bowl or canning jar stir or shake together oil and vinegar until mixed. (Note: This is so easy to do in a canning jar. Just slap on the lid and shake and you’re ready!) Pour mixture over the salad and toss to coat. Serve immediately or let sit in the fridge for a couple of hours.

Notes: As with any salad you make with vegetables and vinegar this really is an eat it now sort of dish. If you let it sit for too long the vinegar starts to break down the flesh of the vegetables. Also you could add in some steamed shrimp or roasted turkey or chicken if you wanted to “beef” it up a bit. I tried it one afternoon with turkey for lunch and it was great!

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