We have a small garden every year with a few vegetables and
an herb garden that I tend to cook with a lot throughout the year.
I just love being able to walk out to the garden to grab what we need to make a delicious meal. Some years we have a great crop and other years it can be a flop. We have a slopped yard so all our planting is done in raised beds.
I just love being able to walk out to the garden to grab what we need to make a delicious meal. Some years we have a great crop and other years it can be a flop. We have a slopped yard so all our planting is done in raised beds.
What we can’t plant, we purchase at our favorite road side stands from local farmers. On a recent trip to one of our favorite road side stands, I picked up an assortment of vegetables for the week. My eyes immediately are drawn to all the colors of the vegetables. There were several pints of cherry tomatoes, red and yellow in color. So of course, a pint of each of those came home with me. Instead of just popping them in my mouth to snack on, I decided to whip up this salad to eat on for a couple of days. During the summer I could seriously turn vegetarian because I just can't get enough veggies. Am I the only one?
Marinated Cucumber and Tomato Salad
2 pints of
cherry tomatoes (1 1/2 pounds tomatoes, diced)
1 large
cucumber, chopped
5 large
basil leaves, thinly sliced
3
tablespoons olive oil
1 1/2
tablespoons balsamic vinegar
1 teaspoon
sugar
1/2 teaspoon
salt
1/4 teaspoon
freshly ground black pepper
1/8 teaspoon
onion powder (optional)
Combine tomatoes and cucumbers in a large bowl. Combine the
remaining ingredients in a separate bowl, whisk until combined. Pour mixture over the
tomatoes and cucumbers and stir until coated. Serve
immediately or cover and refrigerate until ready to serve.
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