Monday, July 15, 2013

Tomato Basil Cucumber Salad

Sooo it's been a while, right? Sorry about that. I've spent the last six or so months organizing and developing a great event, the National Clean Energy Business Plan Competition. It is a national competition for students to develop clean energy startups. If you're a university graduate or undergraduate student interested in clean energy check it out!

But back to food, because obviously that is why you came here, right?? One of the things that I love about summer is just how much fresh produce that you can find. In D.C. all of the farmers' markets are just teeming with beautiful fresh produce. And though summer means crushingly awful humidity and heat, it means so many options for produce.

And while I love many types of vegetables and fruits, I have to say my favorite summer produce are all the glorious tomatoes. I love when you cut into a real good ripe tomato and it seems to bleed everywhere. And the smell. The glorious smell of them. That rich fruity smell of tomatoes. And when tomatoes are THIS GOOD, you don't want to overwhelm them or create dishes that hide them. Which is why I'm posting this recipe.

Now this is barely a "recipe" as it is just a show to highlight the tomatoes. And this is pretty malleable. Don't like balsamic? That's cool, use another vinegar. Don't like cucumber? Skip em. Want to add delicious creamy cheese? Go for it. Cheese is the bomb. I'd recommend mozzarella. But either way, between now and the end of August EAT TOMATOES! Because this, baby, is their time to shine.

3 large tomatoes
1 medium cucumber
1 bunch basil
1/4 C balsamic vinegar
1/4 C olive oil
salt and pepper to taste

Slice the tomatoes. I like to slice mine about 1/4-1/2" thick. Peel the cucumber and then using the peeler, peel of shreds of the inner part of the cucumber.

Take the basil and remove from the stems. Chop roughly.

Whisk together the balsamic and the olive oil.

Layer the tomatoes and cucumber, add the basil on top. Liberally use cracked black pepper and some salt. Then dress with the balsamic vinegar/olive oil mix.


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