Summer heat and long sunny days create in me the desire for simple meals that don’t require cooking. It’s too warm and muggy to heat up the kitchen. I’ve been enjoying meals of watermelon or cantaloupe, leafy greens or salsas made from fresh chopped veggies. This easy cucumber and tomato salad has become one of my favorites!
I didn’t use a recipe for this summer salad. Instead, I let intuition guide me, adding the ingredients my body craved.
Cucumber Tomato and Dill Salad
1 medium cucumber, diced
1 tomato, diced
1/4 – 1/2 red or yellow onion, finely chopped
1 tablespoon fresh or dried dill
2 tablespoons rice vinegar OR fresh lime juice
Sea salt and pepper to taste
Combine all ingredients in a small bowl. Cover and store in the refrigerator. Flavors blend and improve as salad chills.
My garden provides fresh cucumbers, tomatoes and dill. I’ve only needed to purchase onions from the farmer’s market or grocery store. I especially love snipping dill from my herb garden and inhaling its amazing aroma as I add it to the chopped veggies.
This salad reminds me of one my grandmother made when I was a child. The thinly sliced cucumbers and onions marinated in vinegar overnight before we enjoyed it. I limit my use of vinegar, and use rice vinegar as a healthier option, when I do use it. This salad is equally tasty made with lime juice.
Cucumber, tomato and dill salad makes a great meal on its own and also serves as an excellent side dish with other veggies, legumes or brown rice. I’m relishing this wholesome taste of summer!
