Summer Garden Vegetable Salad
We call this a salad, but the truth is, it can be used as a condiment, mixed right into a dish of rice or pasta, served with garlic toast as a bruschetta, or as a stand alone meal of its own. Here its served with our lemon herb chicken, which can be found here.
How did we make it? By opening the back door and walking out into the summer garden. . . literally. Three kinds of tomatoes were harvested (yellow cherry, red grape, and grape roma), as well as two varieties of basil (sweet Italian and purple basil). We grew the old fashioned kind of cucumbers this year, so be sure to de-seed them if you choose to use this kind as well.
Nothing beats organic home grown summer produce!
What you'll need:
1 1/2 cup sliced tomatoes
2 cups chopped cucumbers
1 small thinly sliced red onion
Fresh mozzarella or feta cheese (optional)
juice of 1/2 a lemon
2 TBsp red wine vinegar
1 TBsp evoo
approx 8-10 large basil leaves, chiffonade
Kosher salt & fresh black pepper, big pinches of each
Combine all of your veggies in a large bowl. In a separate bowl or jar, add your lemon juice, oil, vinegar, basil and s&p. mix or shake until combined. Pour over veggies and gently toss. Add your cheese, and mix gently. Let set in the fridge for 15 minutes and serve!
*Serve on top of chicken or fish in a flour tortilla for a twist on tacos