I know the first day of fall happened yesterday but I’m not quite ready to pull out the sweaters, boots and chili recipes. Instead, I’m wearing shorts and sandals today, and snacking on some refreshing summer vegetables.
Believe it or not, I wasn’t a fan of tomatoes until about two years ago. Yes, I ate tomato-based foods (spaghetti sauce, salsa, etc.) but I politely declined any fresh tomato. Then I happened to try grape and cherry tomatoes and loved them. Now I buy containers of the mini tomatoes from the road side farm stand near me almost weekly since I love to snack on them. I even grew a small plant on my balcony, which produced some delicious cherry tomatoes. But, sadly, not enough to keep me fulfilled, thus I continue to support our local farmers.
In case you’re wondering (as I did) about the difference between grape and cherry tomatoes – it mostly comes down to the shape. Cherry tomatoes are round and small, similar to cherries. Grape tomatoes are typically oblong, and a little hardier and smaller than cherry tomatoes. Cherry tomatoes tend to be a little sweeter than their grape size counterpart.
Anyway, I digress. With this love of the mini tomatoes, I started making a tomato and cucumber salad over the summer. Each time I made it, I added various ingredients to switch up the flavors based on my appetite.
It’s such an easy recipe. I slice a handful of grape tomatoes in half (length way). How many I use depends on the salad I’m making. Just for me? Maybe 10-12. To share? I add more. Then I slice a cucumber into small pieces and mix the vegetables together. Some other ingredient options:
Fresh mozzarella balls, sliced
Chopped hard boiled egg
Then I add mix 2 tablespoons balsamic vinegar with 1 tablespoon of olive oil, then drizzle onto the salad. Toss lightly and enjoy!