Greek Tomato & Cucumber Salad

It’s Labor Day in the US which means I’m having the family over.  I’m sticking to a basic barbecue with some simple sides.  Since coming home from Europe my son has been eating a lot of cucumber and tomato.  I’m pretty sure it’s the Mediterranean influence.  So today I’m going to make him a Greek version of a cucumber salad.

I’m pretty excited because I’ll have almost a full house.  My daughter and her boyfriend will join us, my son of course, and my niece who will be moving in with us today.  To round out the generations my parents will be joining us.  I enjoy preparing meals for my loved ones.

My one upset is that I thought Ghirardelli’s brownie mix was vegan and was going to follow the directions on the box except using banana in place of the egg.  I didn’t read the box until I got home and discovered that the variety I bought is not vegan.  Now, it doesn’t really matter since my dinner itself won’t be vegan but I think it’s cool to slip a vegan dessert by everybody without their realizing.  I decided to try the banana anyway considering the entire egg recall fiasco.  They look yummy!

Back to my salad, I prepared it hours in advance to let the flavors soak together.  Personally I’m not a fan of olives so I omitted them.  That’s probably pretty selfish of me since others like olives but at this point I don’t have them in the house and I’m making it the cook’s prerogative.  Also, I went pretty traditional and stuck with red wine vinegar but I see no reason not go get creative and try a different variety.

Ingredients

1 really large English hothouse cucumber (0r 2 standard)
• 1/3 cup red wine vinegar
• 2 teaspoons granulated sugar
• salt and pepper to taste
• 4-5 medium tomatoes,
• 1 medium red onion
• a few sprigs fresh basil
• 1 tablespoon parsley & 1 clove of garlic
• 2 tablespoons olive oil

Optional Ingredients: Kalamata Olives and or Feta Cheese

Directions

Halve cucumbers and remove seeds, then slice thin

Halve the tomato’s remove the seeds quarter and halve the quarters, slice even thinner for larger tomatoes

Halve the onion and slice thin, toss in a bowl with cucumber and tomato,

Add optional ingredients such as olives or feta

Toss the remaining ingredients into a blender and pulse until well blended, then pour over salad and gently hand mix  until blended

Set on counter or refrigerate before serving

Peace, love, & greens, Lin

Advertisements
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: