Come August in Northern California we start getting our seasonal deluge of ripe tomatoes, fresh from the garden as well as in our CSA box. As it heats up and our salad greens tend to go to seed and become bitter, I tend to make more salads without greens at all, like our fav Greek salad with tomatoes, cucumbers, and sweet peppers and olives if we have them. Add basil or fresh dill and a feta or goat cheese, and it’s a perfect complement to some grilled meat.
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PinDescription
A delicious and simple way to use up a bounty of tomatoes and cucumbers, this is more of an idea than a strict recipe.
Ingredients
- 3 or 4 medium tomatoes, chopped
- 1 large cucumber, cut into chunks
- Handful of fresh basil leaves or fresh dill
- Crumbled feta cheese
- 6 lunchbox sweet peppers or 1 medium bell pepper, thinly sliced
- Pitted Kalamata Olives (optional, but so good!)
- Olive oil & balsamic vinegar to taste
- Salt and freshly ground pepper to taste
Instructions
Combine all ingredients and serve!
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