Tomato-Cucumber Salad with Basil Dressing

A few years ago, in the middle of summer when tomatoes and cucumber are at their best, my mom sent me this wonderful recipe. The combination of fresh basil, a bit of lemon zest and the sweeter Balsamic vinegar make for a wonderful dressing drizzled over the slices of fresh tomato and bits of cucumber. Blessings...

Recipe:

1 medium tomato cut into 6 slices
1/2 cup chopped cucumber (I prefer the milder English cucumber in this recipe)
1/8 tsp. salt
1-1/2 tsp. fresh basil or parsley chopped fine (basil is best)
1 tsp. fresh lemon zest
1 tsp. sugar
1 tbsp. Balsamic vinegar

1. Place tomato on two plates and sprinkle cucumber on top. Sprinkle with salt.
2. Mix remaining ingredients in a small bowl. Drizzle over tomato and cucumber. Let stand 5 minutes before serving.

Yield: 2 servings
This recipe comes from a Betty Crocker cook book.

Greek Tomato and Cucumber Salad

A few years ago, I came across this tomato and cucumber salad recipe in a spice catalog and decided to give it a try. Greek Seasoning was new to me at that time, but now I use it regularly. Summer is a perfect time to make salads using tomatoes and cucumbers from the farmers market or maybe right out of your own home garden. The flavors in this salad aren't overly strong and the salad will keep in the refrigerator for a few days, just drain off some of the marinade as the tomatoes and cucumbers will release moisture. The main dish salad seen in this photo is Tuna Macaroni Salad which was posted on 5/27/2014. I'll post the carrot salad recipe tomorrow. Blessings...

Recipe:

5 small tomatoes
1 cucumber
1 small red onion, 1/2 cup (I have used other kinds with good results)
1 tbsp. Greek Seasoning
1 tbsp. water
1/4 cup olive oil
1/3 cup red wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

1. Mix the Greek Seasoning with the water in a small bowl and let stand for 5 minutes.
2. Wash the tomatoes and remove the stems. Cut into wedges and place in a serving bowl.
3. Peel the cucumber and cut into 1/4" thick slices, cut slices in half and add to the bowl. Peel the onion and chop; add to the bowl.
4. Whisk the remaining dressing ingredients into the Greek Seasoning and water until well blended. Stir dressing into salad, cover and chill for a few hours. The longer you marinate the vegetables the better the flavor.

Yield: 4 - 6 servings
Note: A can of small white beans, rinsed and drained, added to the salad makes a good lunch salad.

Asian Cucumber Salad

When I was growing up my Mom regularly made a cucumber salad during the hot summer months. My Dad always grew Lemon cucumbers in the garden, and they were absolutely delicious marinated in a mild vinaigrette for dinner. Our family loved them. I can no longer get the Lemon cucumbers, but I have continued making the salad with the typical cucumbers found in the produce section of my market.

I found this version of the recipe with an Asian twist in our local newspaper and we really liked the change in flavor. Using the rice vinegar makes for a milder marinade with the cucumbers and I added sesame seed oil to make the flavor even more Asian. Blessings...

Recipe:

1 cucumber (about 9" long), peeled and thinly sliced
3 green onions, thinly sliced
1-1/2 tbsps. sugar
1/4 tsp. Kosher salt
3 tbsps. rice vinegar
1/8 tsp. sesame seed oil

1. Combine sugar, salt, vinegar and oil in a medium bowl; set aside while you prep the vegetables so the sugar and salt dissolve.
2. Whisk the dressing and add the vegetables; stir to combine.
3. Cover and refrigerate overnight for the best flavor.

Yield: 1-1/2 cups