Cherry Tomato and Cucumber Salad Recipe

Gardeners have more luck with small tomato varieties in New Mexico. It is becomes warm here in June and has colder nights where big tomato plants don’t ripen as quickly. Brandywine is a favorite tomato, but I never got to eat them until September and it freezes in October. I have had better luck with the small ones. August is the month that the harvest season starts for these plants.  I grow cherry, grape, pear and small tomato varieties and have several pounds each week for my cooking. It is great to mix them in this salad. You can also buy small baskets of tomatoes at the Farmers Market and stores. Here is a salad that I turn to to share with my neighbors and friends.

Cherry Tomato and Cucumber Salad

By Amy

2 cups of Cherry Tomatoes

1 Cucumber

1 bunch of Scallions

2 cloves of Garlic, minced

1 tsp Mustard

1 tsp Local Honey

2 Lemons, juiced (4 TBSPs)

Olive Oil to add to the dressing

Feta Cheese to top the salad

Peel and cut the cucumber in half. Take a grapefruit spoon and remove the seeds from the middle. Cut the cucumber into four sections and dice into small cubes. Cut the tomatoes into two pieces to be similar to the size of the cucumbers. Dice the scallions and garlic to add to the salad.

DRESSING: Add the mustard, honey and lemon juice in the bottom of a bowl.  Add salt & pepper.  Stir and add as much oil as is needed for the dressing.  It should look like a vinaigrette dressing and you can taste at this point to ensure that it works for your salad. I have used limes, sherry vinegar and balsamic vinegar in this salad as well in place of the lemon.

Add all ingredients to a bowl and mix with the dressing.  Top with a handful of feta cheese and enjoy.

Amy Hetager, Local Organic Meals on a Budget Blogger

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