This weekend might be your last chance to score some good home-grown tomatoes at the farmer’s market or from your garden. I think a salad with cucumbers and tomatoes is one of the most refreshing ways to usher in fall as we get ready to put our garden’s to bed and watch for the Harvest moon. Note: this recipe is from a batch of recipes I’m testing for a cookbook written by a colleague. Her friend developed the recipe and I think it’ll make the cut~ As this project progresses I’ll talk a bit more about the book and the recipes the book includes for real food using real ingredients.
Makes 8 servings
1 large tomato, cored and cut into small chunks
1 cucumber, peeled, seeded and cut into half-moon slices
1/2 small red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/3 cup crumbled feta cheese
2 tablespoons olive oil
1 tablespoon red wine vinegar
Freshly ground black pepper to taste
Salt to taste
1/4 cup thinly sliced fresh basil
Mix together the tomato, cucumber, red onion, olives, and feta cheese. Stir in the olive oil, vinegar, and salt and pepper to taste. Just before serving stir in the basil.