Per Serving: $0.50 (priced for in-season produce)
Welcome. You’ve just arrived at the easiest salad of all time.
Sure, you can fancify it with reduced balsamic, feta, mozzarella balls, or avocado chunks, but it’s totally not necessary.
Growing up, my parents had a super weird affinity for balsamic-soaked cucumbers. They were ALWAYS in the fridge. And being a kid, I hated a) balsamic and b) cucumbers. I actually didn’t start enjoying either of those items until college. And in case you haven’t noticed, I’m pretty obsessed with balsamic these days. Oh how tastes change.
Right now, you have access to the cheapest, most flavorful tomatoes of the year. We’re talking organic vine tomatoes, heirlooms, farmer’s market beauties, and garden tomatoes for $1 or less per pound. EAT THEM. Eat them raw, cooked, blistered, roasted, in sauces, in eggs, in rice, and in SALAD. My favorite way to eat this salad is with feta and avocado, and maybe even a side of Rosemary Garlic Butter Naan. But when avocados and feta cheese aren’t in the house – I’m not even mad. These tomatoes steal the show.
You can also serve it over a bed of mixed greens if you want more of a salady kind of salad. You know what I mean.Print
- 1 large cucumber (English is my favorite, but whatever you can find)
- 2–3 medium ripe in-season tomatoes
- 2–4 Tablespoons balsamic
- drizzle of olive oil
- salt, pepper to taste
- Slice the cucumbers as you’d like – you can quarter the slices for easier eating. Cut the tomatoes into chunks and place on a platter or plates (or bowl – whatevs) and drizzle with balsamic.
- Let sit for a bit – 10 minutes at least, but overnight is still awesome.
- Drizzle with olive oil, and sprinkle with salt and pepper to taste. SERVE and enjoy with GUSTO.
- Category: Salad, Appetizer