We’re enjoying Reuben sandwiches tonight with homemade pastrami and homemade thousand island dressing. They’re great, but you really want a nice light salad as a counterpoint, and to help break up the heavier flavors of the sandwich. Here’s what Monica came up with. For the record, we used lemon cukes and roma tomatoes from our garden; y’all use whatever the gang provides that floats your boats!
Cucumber Tomato Salad
For the salad, prep and combine in a non-metallic bowl:
2 Med. cucumbers; peeled, seeded and sliced thin.
1 large tomato; cored, seeded and 1/4″ diced
1 tspn minced shallot
1/4 cup chopped garlic chives
Juice of 1/2 to 1 lemon, (As you prefer!)
Salt and pepper to taste
3 tbspns olive oil
2 tblspn white balsamic vinegar, (You can also use rice or apple cider vinegar)
1 tblspn cold water
Whisk dressing briskly, then add to veggies and toss to thoroughly coat veggies; let sit in the fridge for 30 minutes
Shred a bed of lettuce/greens of your choice.
Spoon salad over greens, garnish with feta cheese and toasted pine nuts.
2 thoughts on “Great Summer Salad”
>Perfect! Both lemon cukes and roma tomatoes will be in our CSA this week, so everybody can make this salad. When people see the lemon cukes, they sometimes say, "What in the heck are these?" Now you know–Very pretty and mild cucumbers!Chris
>Hey, VERY cool indeed! More cuke and tomato recipes comin' right up!