After a temporary break of much needed spring-like rain, summer is back! We spent the day at the beach. The kids waded in the ocean and found purple and orange starfish in the tide pools. The boys were happy to dig in the sand for a few hours. And me? Well I got to lounge in the sun and talk with a friend while I ate this refreshing summer salad.
I am posting this recipe as part of Diane's Friday Foodie Fix. Diane posts a new ingredient each week on her blog The Whole Gang where fellow food bloggers can add a recipe link. Please check it out for many more delicious recipes using cucumbers!
Here I used English cucumbers and basil from the Farmer's Market and local tomatoes from our food co-op. This simple recipe is from our cookbook.
If you have any additional ways to use the bounty of summertime cucumbers then please share them in the comment section below. Happy Summer!
Cucumber Tomato Basil Salad
Serve this simple, easy salad over fresh lettuce leaves. You can also add kalamata olives, chopped red onions, and feta cheese for a Greek-type salad. Halved cherry tomatoes also work well here. Enjoy!
2 medium cucumbers, sliced
3 to 4 firm tomatoes, quartered, t hen sliced
1/2 cup thinly sliced fresh basil
1 to 2 cloves fresh garlic, finely chopped (I usually use 4)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
sea salt and freshly ground black pepper to taste
Optional Additions:
kalamata olives
chopped or thinly sliced red onion
feta cheese
Place all ingredients into a large bowl and gently toss together. Add salt and pepper to taste, toss again.
Salad is best served about 1 hour after it has been made.
Other Refreshing Summer Recipes:
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: 
Oh, I save my nightshade quota for vine ripe tomatoes and this is a perfect choice. For those of us who limit our nightshade consumption, do you have any tasty alternatives for tomatoes in this recipe?
ReplyDeleteSue - I think adding a variety of fresh garden veggies in place of the tomatoes would work great. I would try raw, tender green beans and thinly sliced baby beets. Sweet onions would be another nice addition. If you come up with anything else, let us know!
ReplyDeleteThanks, Ali :)
Once again, you come up with a great combination. I never would have thought of baby beets! Thanks. S
ReplyDeleteThanks Sue! :)
ReplyDeleteThis looks delicious. I love your ideas for more choices in the comments. Can't wait to try it. Thanks for sharing this on Friday Foodie Fix.
ReplyDeleteThis salad is so delicious and perfect for summer! The basil really adds a great flavor; I really enjoyed it by adding the black olives and feta cheese - "greek salad" extraordinaire! Thanks for such a tasty, easy recipe!
ReplyDeleteAli and Tom,
ReplyDeleteI have made your cucumber salad before and have thoroughly enjoyed every bite. We have a friend, Charlie, who makes one that is very similar. I think he adds onions. Oh, any variation of this salad is just great. Hope your sweet family is doing well.
Diane - Thanks! :)
ReplyDeleteDot - Glad you enjoyed it, thanks for the feedback. :)
Joyce - Happy to hear you enjoy this salad too. With such common ingredients, I am sure there are lots of similar recipes out there! :)
-Ali
Hi Ali,
ReplyDeleteThis salad looks wonderful! Just the right thing for light summer suppers. We're always short on prep time, since we're usually out enjoying the nice weather, so this quick salad is a nice idea... and there are many yummy possible variations as well.
That is a very lovely salad. :-) I'd add red onion for sure. And, I made a baked ricotta dish (from Robin Sue's blog) the other night and had some of the baked ricotta left over. You crumble it like feta, so that would probably be great on top of this salad. A nice contrast to the red onions.
ReplyDeleteThanks, Ali!
Shirley
Thanks Lisl - yes lots of variations here. I like minimal prep time in the summer too, just so much to do, why spend your time cooking! :)
ReplyDeleteShirley - I think your version sounds like a meal, maybe with a little leftover salmon - that would be gfe, huh! :)
-Ali :)
Your gluten free raspberry scone looks so delicious! I can't wait to try them. I've been exploring a lot in the kitchen. I just created my own blog that you should check out www.thehealthymix.wordpress.com
ReplyDeleteThanks for sharing your recipes :)
Shira
Shira - Thanks, experimenting in the kitchen is fun, isn't it! I will check out your blog, happy cooking!
ReplyDelete-Ali :)