Cucumber Tomato Salad
It finally feels like summer! I do have one more week of school, but this past weekend was full of summertime activities like the Dave Matthews Band Concert on Friday night, strawberry picking and baking on Saturday, and a beautiful day on Sunday including a run around my neighborhood and reading by the pool. This is what it feels like to not feel so uptight and stressed out. I forgot.
There’s nothing I love more than a summertime barbecue. The smells are enough to get me running for the grill with an empty plate while holding an ice cold beer in the other hand. Because it’s been beautiful in the evenings, my boyfriend and I made chicken kabobs on Saturday night upon his brainstorming request. The marinade I used for the chicken was very similar to the cilantro lime dressing that I created for the pasta salad. Joshua stated, “I would drink the rest of this if there wasn’t raw chicken sitting in it for a few ours”. I’m pretty sure there are perks to being the significant other of a food blogger and barista.
Other than the relaxation and the barbecues, summer is a wonderful time of year because of all of the fresh produce. We planted a garden at my house and will have to wait until mid-July to see our vegetables grow to their full potential; however, we can still reap the benefits of fresher produce in the supermarket and farmer’s markets while we wait. My favorite vegetables are cucumbers and tomatoes. They were a staple in my house growing up and I swear that my grandmother, Toppy, makes the best cucumber and tomato salad.
I had cucumbers and tomatoes on hand and wanted to do a Toppy-inspired side dish to celebrate the beginning of warmer weather and lazier days. I added avocado into this salad because it’s creamy and balances out the crunch of the Persian cucumbers. What really takes this show away is the creamy balsamic dressing. It’s made with only a few ingredients and is the perfect addition to this fresh salad.