Endless Summer Salad
It’s super frustrating to celebrate the “first day of Fall” when it is 90 degrees outside and you’re sweating bringing groceries in from the car. This is not how Fall is supposed to roll. If I’m going to usher in a new season, I’d prefer to do it serving up a heaping bowl of chili, in front of a crackling fire, preferably wearing some kind of chunky knit and maybe leather leggings. Or whatever.
No matter if you’re in Oklahoma or California, temperatures have been high for the end of September. When it’s this warm outside, you do NOT want to turn your oven on to 400 degrees to bake chicken casserole and asparagus. No thanks. Good bye.
I created the “Endless Summer Salad” last night during a boycott of my oven. This salad is very easy to throw together, embraces the last of summer produce (RIP tomato and basil season), and acts as the perfect side dish.
ENDLESS SUMMER SALAD
- 1 hot house cucumber, sliced
- 1/2 sweet yellow onion, sliced into half moons (you could also use red onion, but I had one of these on hand)
- 2 medium sized tomatoes, cut into rough chunks
- 1 cup of cherry tomatoes, halved
- 1 handful fresh basil
- 1/3 cup red wine vinegar
- 1 tsp salt
- 1T coconut sugar (this can be omitted if you are super strict)
- 3T olive oil
- Additional salt & pepper to taste
- Mix together the cucumbers, red wine vinegar, coconut sugar, and salt in a large mixing bowl. Let it stand at room temperature for 1 hour – 90 mins, stirring occasionally. If you really don’t have time, you can omit leaving it out – it just won’t be quite as salty and savory.
- Add the tomatoes, onion, basil & olive oil to the mixing bowl and toss gently.
- Add any additional salt & a sprinkle of pepper to taste.