Eat your vegetables!
.Eat a more colorful array of foods!
Eat more local, more fresh, and more in season!
Not a problem with this summer salad!
Growing up, my mother always made very simple, delicious salads using tomatoes, peppers, cucumbers, and onions. There’s no secret, magic recipe to this. Just cut up what you’ve got in your garden or that’s available in the fresh markets or at your local farmers’ market, mix them up with a bit of red wine or balsamic vinegar, some olive oil, garlic and basil . . . and there you have it!
It’s the garlic and the fresh basil that takes the flavor of this vegetable salad over the top of deliciousness!
I have heirloom tomatoes falling off the vine in perfect ripeness right now, along with all of the other tomato varieties doing the same thing! The peppers are in perfect harmony of readiness in picking too! Looks like it’s time for me to start freezing and canning sauces!
In the meantime, it’s a scorching hot weekend . . . even our cats who love to bask in the heat of the sun are refusing to go outside.
This means it’s time for some no-cook/no-bake items whenever possible.
This salad is perfect for that!
- 3 heirloom and/or regular tomatoes (in a variety of colors if possible), cored and cut into 1/2″ chunks
- 1 large green pepper, cored, seeds cleaned out, and cut into 1/2″ pieces
- 1/2 cucumber, peeled, seeds removed, and cut into 1/2″ pieces
- 1/2 cup chopped green onions
- 10 large basil leaves, chopped
- 1 large garlic clove, finely chopped
- 1 Tbsp. red wine or balsamic vinegar
- 2 Tbsp. extra-virgin olive oil
- salt and pepper, generously used to taste.
- Blend all ingredients in a medium bowl.
- Add more of any ingredient that you prefer.
- Salt and pepper to taste (I use a good bit of these).
- Allow the salad to set for about 15 minutes for all of the juices to blend well together.
Now how easy is that?
.Plus you get your veggies in all of their summer color and vine-ripe freshness!
Cool stuff on a hot summer day!
Happy 4th of July weekend!