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
chopped or thinly sliced red onion
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: