I saw the first tomatoes at the farmer's market yesterday, so I had to pick some up. They were perfect and tasted like we were already in the dead heat of summer. Yum. I also bought an English cucumber and realized right away how I was going to combine these two finds: into my Classic Tomato and Cucumber Salad. As far as cucumbers go, I really prefer the English kind; the skin is not waxed and not too thick, and the seeds are not too big. I find that I peel the other version and scoop out the seeds, but I eat the complete English cucumber. (I also like little pickling cucumbers.) Also this salad is perfect with just a sprinkling of salt and pepper, but if you really want a dressing, just add a splash of olive oil and vinegar. This can be a completely raw recipe, if you leave off the dressing. If you've never had this simple pairing in a salad, you're in for a treat.
The whole salad in a serving bowl.
My salad plate. I ate it all up!
Classic Tomato and Cucumber Salad
Ingredients:
2 - 3 ripe tomatoes, quartered and wedged
1 English cucumber, ends trimmed and sliced in circles or semi-circles depending on the diameter of the cuke
1 Tbs. balsamic vinegar
1 Tbs. olive oil
Salt and pepper to taste
Directions:
Put all ingredients into a serving bowl and toss well. Eat immediately. Don't chill; it will ruin the texture of the tomatoes. So, no leftovers! You have to eat it all in one night. Feeds five hungry vegans.
