Cool Cucumber & Mint Salad
Hello new favorite salad… this is QUICK… and when I say quick, I am talking… 5 minutes tops! It’s so simple and SO STINKIN’ good! What a great combination of flavors and so refreshing and cool for a hot summer day! I didn’t measure anything because you use what you have and you make it according to your taste bud’s preferences, but here’s what you mix together…
Ingredients:
Persian or Armenian Cucumbers, halved and sliced
some red onion, thinly sliced
a handful of mint leaves, finely chopped
a sprinkling of feta cheese
a splash of red wine vinegar
a drizzle of olive oil
s & p
Directions:
Wash, slice and chop your cucumber, thinly slice your onion, add your s & p and your oil & vinegar. Then cover & refrigerate until serving. Right before you serve it, toss it and add your feta and mint, toss once more and eat the whole bowl…. it’s SOOOOOOOOO good!
PICTURED: I used Armenian cucumbers, they are light in color, therefore in the photo they are not peeled, I left the skin on them, and they are delicious- not bitter at all! If you can’t find those, my second choice would be the Persians, and if not those then the Hothouse cucumbers.
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Caprese Salad with Heirloom Tomatoes…
My mom loves to make Caprese Salad during the summer months when tomatoes are growing profusely and basil is sweet & fragrant. It’s such a perfect, seasonal dish to be enjoyed when the ingredients are at their finest. Now, my mom and my sister in law Lisa could sit side by side and pass the plate back and forth until it the entire dish was gone, commenting the whole time how DELICIOUS it is, they would go on and on and ON. They love it. LOVE IT.
Here’s my confession. I on the other hand would not devour the whole dish, I would politely take a small serving… because…. tomatoes aren’t really my favorite things….. that is until now. I discovered the Heirloom tomatoes, and boy oh boy, did they make me change my tune! My sweet farming neighbors brought me a bag of them a few days ago, along with a DIVINE plate of Caprese Salad and I almost had to excuse myself so I could lick the plate- it was that GOOD!
So… get on out there, find yourself some Heirloom Tomatoes, pick up the few essential ingredients and make a platter for you and… well, just YOU!
Ingredients:
Heirloom Tomatoes, sliced
Mozzarella cheese, sliced
basil leaves, chopped
s & p
olive oil
balsamic vinegar
Directions:
Wash and slice your tomatoes, I would count about 1 tomato per person. As you slice your tomatoes, lay then on a platter alternating a slice of mozzarella cheese in between each tomato until your platter is full. Then drizzle a bit of olive oil & balsamic on top, sprinkle a little s & p then top with a generous amount of chopped basil before serving. This is a quick and easy dish to prep and should be made right before serving.
Green Bean & Sweet Corn Salad
Here’s another light, fresh, and summer-happy salad to enjoy. You could easily grill up some chicken and serve this along side as your meal for the evening. Maybe add some kidney beans and have a great vegetarian salad for lunch or dinner! Enjoy this salad while the vegetables are plentiful and in season!
Ingredients:
3 ears of sweet corn, cooked & cut off the cob
1.5 lbs of fresh green beans, washed & trimmed
1 heirloom tomato, diced
1/2 bell pepper, diced
1/4 cup red onion, finely diced
10-12 leaves fresh basil, chopped
3 cloves garlic, minced
s & p
olive oil
red wine OR balsamic vinegar
Directions:
Bring a large pot water to boil and shuck your corn. Boil your 3 ears of corn for about 5-7 minutes until cooked, remove them from the pot but keep your water boiling. After trimming your green beans end’s off, cut them into bit size 1 inch pieces, and put them in the boiling pot for 5 -7 minutes. Cook until tender, and drain. Set the flat side of your corn on the cob on a cutting board and cut off the kernels. Add the green beans, corn kernels, diced tomato (I used half of an heirloom), bell pepper, red onion and 3 cloves garlic to your bowl and toss. Add a drizzle of olive oil (about 3 TBSP) and s & p and your choice of vinegar. For a lighter flavor use red wine, a stronger more flavorful burst- use balsamic. Serve warm or chilled, delicious either way!
With Balsamic Vinegar added
