Cucumber + Tomato Salad

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This salad tastes like summer. It’s crisp and fresh, and best served cold with something roasted or grilled outdoors. I came up with this recipe after buying a similar salad from the prepared foods section at Whole Foods in Columbus several summers in a row. The Whole Foods cucumber tomato salad used red onion, but I prefer white.

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The salad comes together quickly. Most of the prep time is spent cutting the vegetables. The dressing is a simple mix of vinegar, oil, honey and salt and pepper. You could mix it up a bit and add other veggies, maybe some bell peppers or jicama for a nice added crunch. You could also try different fresh herbs, I used dill.

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We bought the tomatoes, cucumbers and sweet onion at Weber’s Farm Market, which is less than 10 minutes from our apartment. The farm was established 1899 and has been providing our community in Harrison with fresh, homegrown fruits and veggies for over one hundred years! The focus right now at the farm is on sweet corn, tomatoes and potatoes. The 2014 season began in late June.

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The hardest part about making this salad was not eating all of the tomatoes as I cut them up. I’m a bit of a tomato snob. I love them, but only in the summer. Kenneth likes fresh tomatoes year round, but the ones in the grocery in April are so bland. The tomatoes we bought at Weber’s were amazing. I did buy the fresh dill at the grocery though, I started some from seed when we moved at the end of May, and the baby dill plants are still only about an inch tall!

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Cucumber + Tomato Salad

Serves 6

Ingredients

  • 3 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 medium sized cucumbers, unpeeled and coarsely chopped
  • 4-5 small tomatoes (or one gigantic tomato), coarsely chopped
  • 1 small sweet onion, coarsely chopped
  • 2 tablespoons coarsely chopped fresh dill

Directions: In a large bowl, whisk together the vinegar, oil, honey, salt and pepper. Add the chopped cucumbers, tomatoes, onion and dill to the bowl. Gently toss to combine. Refrigerate for up to two hours before serving, covered. Before serving, gently toss salad again, serve cold.

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