What’s in season right now? EVERYTHING!!!!
Well, everything that I wait and wish and hope for during those long drab winter months: crisp refreshing cucumbers and orgasmic tomoates! The first tomato was like heaven. Like an addict, I waited day after day for the tomatoes in my garden to start to blush. And then one day….there she was…I squeeled and picked it. I ran into the house holding my trophy tomato like the hammer of Thor. It was red…it was plump…it was perfect….and I got it before those stupid squirrels! HA! My husband and I savored every bite of that first tomato, lapping up the juice on the plate. We have been waiting for this moment for TWO YEARS.
Last year we planted SIX tomato plants…six glorious heriloom tomatoes with psychedelic names, but not one tomato was eaten by us. Every last tomato was devoured by those pesky, furry, beady-eyed rodents.
But this year is going to be different. I may or may not have a sniper station set up in my second floor guest room to catch any salivating critter that even LOOKS at my tomatoes.
I even have more cucumbers than you can shake a stick at! I have been harvesting 2 to 3 cucumbers A DAY. So as a result of my metric butt-load of cucs, I have been making this simple cucumber salad every day. It keeps well and is a refreshing snack or side dish to take to picnics for a 4th of July celebration.
American style cucumbers will stay more crisp in this salad as opposed to the English seedless varieties. Slice them and lay them onto a paper towel to drain for 10 to 30 minutes. I also like to allow this salad to sit in the refridgerator for a few hours before serving. This allows all the flavors to meld into summery goodness.
Also, you can make the salad with or without the tomatoes. But, honestly people, why would you not want to include those succulent red gems? They are just begging to be devoured. Or send them my way….I’ll eat them until I have canker sores. Mmmmm.
Simple Cucumber and Tomato Salad
Ingredients
- 2 to 3 medium cucumbers, sliced thinly
- 1 small red onion, sliced thinly
- 2 medium tomatoes, diced
- 1 to 2 tablespoons of chopped fresh dill or basil
- 1/4 cup white wine vinegar
- salt and pepper to taste
Instructions
- Place sliced cucumbers on paper towels and allow to drain or wick the extra moisture away. This will keep your cucumber salad light and crisp.
- Combine all ingredients in a medium bowl. Toss to coat. Eat! or chill for a couple of hours.
BIG EATS tiny kitchen 