Is your garden overflowing with fresh summer tomatoes and cucumbers? While mine’s not exactly overflowing, it has been abundant. It seems as though I wait all year for the taste of those precious heirloom tomatoes. The Cherokee Purples. The Arkansas Travelers. Oh my goodness. They are all so very good.
And you just can’t get those anywhere except out of your own garden. Or maybe your neighbor’s if you are a lucky neighbor.
This is a quick and easy salad to add to your summer menus. It’s cool and refreshing and requires very little effort. Isn’t that what we all prefer during the dog days of summer? It’s a perfect salad with grilled meats or fresh purple hull peas.
Actually, just about anything you might want to pair it with would be good.
I know it’s September and many of you are already in the pumpkin mode. Me, not so much. I’m hanging onto the last days of summer as long as I can.
I remember those 8 degree highs we had last winter. In case you’ve forgotten.
So go make yourself this salad and savor just one more last day of summer before you start making your pumpkin lattes and pumpkin bread. You’ll be glass that you did.
- 6- 7 small cucumbers or 1large English cucumber
- 1 small Vidalia onion, coarsely chopped or thinly sliced
- 2 Tablespoons champagne, white wine or homemade herbal vinegar
- 4 -5 heirloom tomatoes (A colorful mixture is nice.), sliced or quartered
- Fresh herbs: dill, flat-leaf parsley, basil , mint, oregano, thyme - a generous handful
- 1/4 cup extra virgin olive oil
- Kosher salt
- Salt
- Cracked black pepper
- The choice of peeling the cucumbers is to you. Personally, I prefer the peeling on. If you must peel them, try leaving stops of the dark green for added favor and color.
- Slice the cucumbers fairly thin and toss with a teaspoon or so of the Kosher salt. Place in the refrigerator for at least 20-30 minutes.
- Toss the onion with the vinegar and chill in a covered container.
- Shortly before serving. Toss the herbs of your choice with the olive oil . Add in the tomatoes, drained cucumbers and onion.
- Season with salt and cracked pepper before serving.
- This makes approximately 4 generous servings or 6 regular servings.
Can never get enough of this stuff!
Oh my gosh! I could make a meal of it.
I love heirloom tomatoes and cucumbers. Such a classic combination. Gorgeous pics too!
Coming from you, that photo comment is a great compliment:) Yours are always beautiful.
Love heirloom tomatoes and don’t look forward to winter either. Thanks for another great recipe!
I grew 33 different varieties of heirlooms one summer. Hubs thought I might have gone a little overboard:)