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Tomato and Cucumber Salad

Posted by Kathy on July 18, 2017

Is there anyone who doesn’t eat seasonally in the summer? Burgers out on the grill with fresh tomatoes and cucumbers are standard fare at this house all summer long. You, too? And, one of my favorite summer recipes is this Tomato and Cucumber Salad.

The CSA at Hen House this week was filled with all kinds of summer goodies! I zeroed in on the ground beef, tomatoes, cucumbers and onions right away!

The Tomato and Cucumber Salad is one of those recipes that has withstood the test of time. We developed it for The Kansas City Star for the Eating For Life column twelve years ago. Every summer, when juicy summer tomatoes and fresh herbs are in season it is the quickest, easiest and healthiest side dish ever.

For burgers, the Good Natured Family Farms grass fed beef was delicious. Want some hot tips on that burger? Steve Raichlen, famed cookbook author and barbecue expert shared his tips for the best burger. I love them topped with grilled onions and my Slightly Sweet Dill Pickles. (Make the pickles now when cucumbers are plentiful.) Then, the crowning glory was the Jisa’s Farmstead Cheddar Cheese—and I chose the one flavored with Boulevard’s Tank 7, cause it is a favorite beer at this house.

Summer dinner at its finest.

Tomato and Cucumber Salad*

3 large ripe tomatoes, sliced about ¼ to ½ inch thick
½ large cucumber, not peeled, halved, seeded and thinly sliced
½ red onion, thinly sliced
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
¼ teaspoon salt
½ teaspoon pepperr
Alternately arrange sliced tomatoes, cucumbers and onions in an 8 x 12-inch dish. Combine remaining ingredients, then drizzle over vegetables.

Makes 8 servings.

*Recipe developed by Kathy Moore and Roxanne Wyss, for Eating for Life, for The Kansas City Star.

This post has been sponsored by Hen House. More information on their CSA can be found here. All opinions expressed in this post are our own. Thank you for supporting the brands that help make this site possible.

 

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Welcome! We are Plugged Into Cooking! We are Kathy Moore and Roxanne Wyss, The Electrified Cooks. As food consultants and cookbook authors we specialize in “What’s for dinner?” and are leading experts in small appliances. Join us as we share easy recipes, tips and our passion for cooking.

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