My tiny little balcony garden gave me a gift, recently.
A bunch of tiny, perfect tomatoes.
I wanted to enjoy them at their ripest and freshest, so what else could I do but make them into a salad?
This recipe is a sort of non-recipe, by the way. If you aren’t frightened by measuring in handfuls and splashes, read on.
Tomato and Cucumber Salad
1 pint (ish) of tomatoes
4 or 5 inches of cucumber, sliced
One thin slice of sweet red onion, chopped
1 clove of garlic, minced
Red wine vinegar
Herbs such as basil, oregano, or parsley
Salt and pepper
If the tomatoes are large, chop them into pieces. Cherry tomatoes may be halved or left whole. Combine them in a bowl with the cucumber slices, garlic and chopped red onion. Sprinkle herbs onto the vegetables; if you are using dried herbs, use a small amount, a tsp or less. Fresh herbs may be used in a large quantity, such as a tablespoon or two each. Drizzle olive oil and splashes of vinegar over the salad, and sprinkle with salt and fresh cracked pepper. Mix, and then taste to see if you need to adjust the seasoning. Serve immediately or chill to let the flavours mingle.
Tip: The red wine vinegar may be replaced with another, such as balsamic vinegar. You may also replace it with lemon juice, or add some lemon juice in addition to the vinegar.
Tip: Stick with Italian herbs for this salad; basil, oregano, thyme, parsley, and rosemary would all be good choices.
Tip: If your tomatoes aren’t very sweet, a sprinkle of sugar will perk them up and cut the acidity a bit.