Lately, we’ve been taking advantage of our garden harvest and have been fixing a lot of what I’m calling “yard salads.” Aka a bunch of random stuff from our yard tossed together.
Last night, I mixed up two such delicious bowls because we had cucumbers, tomatoes, and basil we needed to use. My mom has been fixing both of these since I can remember, and they are so easy they don’t even really need a recipe, but they sure are tasty.
First, slice up a cucumber in a medium size bowl. Drizzle with a few tablespoons of vinegar to coat (I used apple cider vinegar this time, but balsamic is also good, and gives a sweeter flavor). Sprinkle with salt, pepper, and beau monde seasoning (or celery salt).
The second bowl is kind of like a caprese salad with cucs instead of cheese. Chop two to three tomatoes (or halve pint of cherry tomatoes) and mix in a bowl with a sliced cucumber. Then, chiffonade about 10 basil leaves to mix in. Chiffonade-ing sounds complex, but really all you need to do is roll the basil leaves together and slice thinly. Sprinkle with salt and pepper, then drizzle with 1/3 cup Italian dressing of your choice (I’m really into Ken’s right now).
Both of these are perfect complements to any fresh summer meal (holla for the grillables). The flavors are crisp and zingy and with garden fresh veggies, these sides can’t be beat.