Cherry Tomato and Cucumber Salad
This salad is so simple. Straight from my garden where cherry tomatoes are ripening and tiny pickling cucumbers are finally starting to take off. It’s a favorite of mine at this time of year. If you’re not growing your own then a trip to the farmers’ market is always fun! I love walking up and down the aisles for local produce this time of year.
The dressing is made with a few things I keep on hand.
This small jar of dried herbs and coarse sea salt is something I always have handy for making seasoned olive oil for dipping crusty French bread. My grandsons love dipping their bread and they recently discovered that a grilled cheese tastes great dipped into the seasoned olive oil 🙂 The herb blend is simply equal parts dried basil and oregano with a good pinch of dried red pepper flakes and an extra big pinch of coarse sea salt. Shake it up, put in a shallow dish and add extra-virgin olive oil. Dip away!
I found it also makes a great dressing for fresh tomatoes. I just add a couple shakes of the herb blend, drizzle the salad with olive oil and add a tiny splash of good red wine vinegar. Today, I added a salsa pepper that I am also growing and snipped some fresh basil over the top. A little grind of black pepper. Toss. Eat. Enjoy.
Add a slice of baguette dipped in the seasoned olive oil – lunch is served! Even better eaten outdoors enjoying the late summer view.
This is more of a method than an actual recipe – feel free to experiment!
Cherry Tomato and Cucumber Salad with Herb Dressing
Seasoned Herb Blend (to use as a dressing for tomatoes and cucumbers or to mix with olive oil for bread dipping)
1/4 cup dried California basil
Put everything into a small jar and shake until blended together.
To make seasoned olive oil for bread dipping, for one person place about 1 teaspoon in a small, shallow dish and cover with olive oil.
To make the Cherry Tomato and Cucumber Salad:
Cherry Tomatoes, cut in halves or quarters
Add as many tomatoes, cucumbers and peppers as you would like to serve each person. Season with the herb blend (about 1-2 teaspoons per person). Drizzle with a little extra virgin olive oil and add a small splash of red wine vinegar. Add freshly ground pepper to taste and toss. Add freshly chopped basil, if desired.