Tomato Cucumber Salad

8 Jul

Let’s start with the obvious: This is hardly a novel idea. Nor complicated, sophisticated, or terribly chef-ish. But like I told you in my first post here, I’m a working mom cooking for my family. This works for us.

We eat this salad all summer long, when produce is its freshest and the tomatoes (garden or farm market, please–none of those grocery store marbles) burst with flavor straight from their container. I’ve been known to cook up a half-pound of Rotini or shell pasta and toss it in here along with some shrimp to make a light entree.

Notice there are no proportions to this recipe. You make as much or as little as your family will eat. It’ll keep in the fridge for a day or two, but just-made is best.

You’ll need:

Tomatoes. I prefer Campari for their size and sweetness, but any variety will do.

Cucumbers. I prefer English, but again…whatever works.

A handful of fresh basil leaves

Extra-virgin olive oil

Balsamic vinegar.

Slice the tomatoes and put into a bowl. Give your cuke a quick peel, slice it, and add it to the tomatoes. Then, shred your basil leaves (you know how, right? Stack the leaves, roll them up into a cigar, and slice the cigar into shreds) and sprinkle that over top. Drizzle with the oil and vinegar (I prefer about a 4 to 1 ratio of vinegar to oil), and enjoy.

Happy summer.

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