No Cook Cooking

In the summers, my husband and I go into a sort of...cooking hibernation. It’s too hot here to turn on the oven. We’re hungry but not starved the way we get when it is cold outside. However, we still love being in the kitchen. It’s our evening ritual: we get home from work, pour some wine, and talk about our days while I make dinner. (Yes, he CAN cook, I just prefer to.)

One of our summer mainstays is cucumber and tomato salad. There are lots of different ways to make this salad; I encourage you to grab the flavors you love and experiment with this!

Ingredients (serves 2 with a little left over):

1 large cucumber

1 container of cherry tomatoes (I like the heirloom, multicolored kind)

Salt

Pepper

Olive oil (I like infused oils like cilantro olive oil or basil olive oil- this is a good way to add an extra punch of flavor)

Balsamic vinegar

Capers

Fire cider*

1 shallot

Finely minced garlic - this would be a great place to introduce roasted garlic!

• Cut cucumber in half; scoop out all seeds. Chop into half-moon shapes. Add to bowl.

• Cut cherry tomatoes in half; add to bowl.

• On a mandolin, slice the shallot into very fine pieces. Add to bowl.

• Drizzle enough olive oil and balsamic vinegar to coat the vegetables but not drown them- you do not want them floating in liquid.

• Add 1 tablespoon of capers and 1 tablespoon of very finely minced garlic to the bowl.

• Mix ingredients together. Season with salt and pepper.

This can be served immediately or stored in the refrigerator for up to 12 hours (I highly recommend eating this salad the same day you make it to ensure crisp veggies). We serve this salad with grilled meat or a cheese board for an easy weeknight supper.

*Fire cider will be a whole other post...stay tuned for more on this delicious ingredient!