It is one of those too hot to eat days and this salad is just perfect for days like today. I saw the picture this morning on Pinterest and I just had to whip it up. I didn’t even need to go to the grocery store because the ingredients are all my favorites and I had them either in the house or growing in the garden. It was just that easy! Well, I did have to go outside into the smoldering heat and climb up a slight incline to said garden to pick the basil (which is thriving despite being planted WAY too close to a sprawling pumpkin vine). FINE, my husband was right. I over-planted again, but I just cannot bring myself to thin out plants that have sprung up from tiny seeds – it just seems too mean. Anyway, back to the salad. . . I halved the recipe this time because it will not keep without getting mushy. Also, I’m probably the only member of my family who could live on cucumbers and tomatoes. So plan accordingly. You can make ahead, but do not add in the dressing until 1/2 before you want to eat. You can eat right away (I did) but the flavors will keep developing if you give it a little time.
Adapted from a recipe from Local Kitchen
- 1 pint cherry tomatoes
- 1 English cucumber
- 1/2 red onion
- 1/2 cup crumbled Feta cheese
- 1/4 shredded basil
- 1 Tablespoon red wine vinegar
- 2 Tablespoons olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon sea salt.
So You will just have to use your imagination and know that I once I was done taking pictures with my right hand, I went back to two-handed shredding 🙂
To a small bowl add red wine vinegar, EVOO, sugar, sea salt and pepper and whisk until emulsified.
Drizzle dressing over salad.
And I was wrong about this salad only appealing to me (in my family). My short child proclaimed that not only did she like it. She LOVED IT! But that may be because she doesn’t have a Prada backpack 🙂