Basil Tomato Cucumber Salad

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Mmmm!!!   Fresh!



 This week the weather has cooled off.  We've had rain and the leaves are turning to a beautiful yellow and orange celebration of fall!  Most of my garden is finishing up but the tomatoes and cucumbers are still producing well!  We live in a cooler climate so we are thrilled with any tomatoes that have time to ripen!  I have had a terrific crop of cucumbers this year, but not fresh dill to can dill pickles at this point.  That's ok as I love the crisp texture of a fresh cucumber from the garden!

This little salad is easy to fix for just one, or for a crowd.  It is quick to arrange and if covered with plastic wrap, will hold a few hours until time to serve.  If desired you could add mozzarella balls or some type of olives to your plate.  Lately I love Kalamata and Castelvetrano olives.  I've had a struggling basil plant in the garden that is finally starting to thrive and I'm happy to have fresh basil to use right now.  I suppose I'd better bring that plant inside in a few days as we are expecting a decent frost.  Good thing I left it in a pot rather than transferring to the ground last spring!  


Basil Tomato Cucumber Salad

2 small to medium tomatoes, sliced about 1/4 inch thick (not cherry tomatoes)

1 cucumber sliced 1/4 inch thick, peel if desired

A few basil leaves chopped

1-2 teaspoons extra virgin olive oil

1-2 teaspoons balsamic vinegar (use your favorite variety)

Parmesan cheese for garnish if desired

sea salt

Arrange tomatoes and cucumbers on your favorite plate.  Sprinkle with sea salt. (I have a grinder I love using).  Drizzle olive oil and then vinegar over all and add chopped basil.  Let chill a few minutes or cover and chill up to 2 hours.  

If I want to make a large platter to share, I just eyeball the vinegar and oil.  Measuring isn't always my thing. 

Enjoy!


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