We had a bumper crop of tomatoes this summer!! Scott has a rather large garden and each morning during tomato pickin’ season he would come in with this basket full of tomatoes.
I love home-grown tomatoes. It reminds me of my parent’s huge garden on the farm. One of the ways we ate tomatoes back then was sliced between two saltine crackers with some salt & pepper. I still eat my tomatoes this way. So does my family. The juicy-ness & tang of the tomatoes along with the crispy crackers is just, well…. yum!
Last summer Lara introduced me to cucumber salsa which is delish! Here is my version when I don’t want to make a whole batch. I just take a large tomato, 1 cucumber, and Hidden Valley Ranch Seasoning & Salad Dressing Mix (you can buy this in packets that you rip open or in a large shaker). I combine all three and eat as a veggie salad. I don’t eat store bought tomatoes because having grown up on fresh ones off the vine I’m spoiled!! However, grape or cherry tomatoes usually always taste good. These kinds are my exception, so if you want to make this out of tomato season, try using grape or cherry tomatoes. Click here for Lara’s Cucumber Salad Recipe.
Mediterranean Tomato and Cucumber Salad.
- 1 cup tomatoes (cut up)
- 1 cup cucumbers (cut up)
- 1/2 cup Kalamata olives
- 1/3 cup Feta cheese
- 1 tsp. fresh Oregano
- 1 tsp. olive oil
- salt to taste
I eat this as a snack and if I want to make one serving quickly I cut up one tomato, 1 cucumber, add a little Feta, about about 7-10 Kalamata olives, and some salt. I love it because I can make it in just a few minutes.
Enjoy!!
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