I have now experienced why people scatter to the Northern perimeter of the US in the summer time! Of course it always seemed logical, but I had never taken advantage of these cooler summers.
Growing up in Dallas, TX has at some level adapted me to the heat but now I think I am forever spoiled. We just got back from a lovely trip to the Idaho Panhandle, with highs in the low 80′s I could definitely retreat there more often. Now that I’m back in the Texas triple digits this Fresh Summer Salad has been on my mind.
Cool, refreshing and super quick, this could easily be a meal in itself. Throw a few hard-boiled pasture eggs on top and you’ve got a nice little lunch.
INGREDIENTS:
1 organic cucumber, quarter and chopped
10 organic cherry tomatoes, whole or cut in half
10 olives (of your choice), whole or cut in half
¼ organic red onion, thinly sliced
¼ cup raw feta cheese, or to taste
¼ cup extra virgin olive oil
2 tsp. red wine vinegar
pepper
METHOD:
Cut everything as mentioned above and gently toss together. Mix vinaigrette in a separate bowl and adjust to taste, adding more EVOO or vinegar as needed. Combine and toss. Enjoy the coolness of summer.
Serves
2-4
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Sounds sooo good. I just made some sprouted black eyed peas and think I will add that to my just picked cucumber and tomatoes and onions sooo yummy. I made a cilantro dressing but the regular olive oil and vinegar is always good.