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Saturday, July 17, 2010

Recipe: Tomato, Cucumber and Squash Salad

No brain surgery here. What to do with all the produce that quickly comes in mid July? The good news is I am picking loads vegetables. The bad news, there isn't any. Making a vinegar and oil salad is the best way to eat your rewards quickly.

This is just a basic recipe. 1/4 cup red vinegar and 1/4 cup oil/olive is best. Salt and pepper to taste. If you like garlic, crush a clove in it. You can add onion too. Add more vinegar and oil to taste. This works best with red vinegar. Balsamic is best saved for other recipes.

This is the basic way I make a quick salad. Did you know that squash goes great in this type of salad. Just peel the skin if it is thick. And slice the squash as thinly as possible.

Here are the pics of my picks.

Yellow Crookneck Squash, White Button Squash
Celebrity, Florida Basket and Black Cherry Tomatoes
A cucumber of some variety


Slice up the tomatoes


Slice up the cucumbers and I used 1 yellow squash peeled.
Cut the squash as thin as you can.


Mix it together with 1/4 cup red vinegar and 1/4 cup oil.
Add salt and pepper to your taste.
Mix it by hand and crush the cucumbers gently.