Tomato-Cucumber Salad

It’s hot, so why use the oven…..

 Tomato-Cucumber Salad

• 10 each Cherry Tomatoes
• 1 each Cucumber
• 2 tp EV olive oil
• 1 tb white balsamic
• 1/4 cup Shredded Parm
• salt
• cracked pepper

1. cut tomatoes in half

2. cut the ends of the cucumber and quarter length wise, then slice into 1/2” chunks 3. mix all ingredients together in a bowl and season with salt and pepper. ENJOY

As my kids like to say, “Easy, peasy, quick and easy.” As mentioned before this is great for an afternoon snack or a side for a lunch. A simple adaption, would be add some arugula or spinach for a full size salad; then top with some grilled chicken or seafood(shrimp or scallops would work best but a filet of fish would be good too) for an entree salad.

Lastly, some might ask, “what about the wine?” Wine is always good and there is ever rarely a time when wine can not be served; if not never. For this recipe I recommend a lighter white, but something capable of holding up to the acidity of the dish. A glass of Roussane would fit the bill nicely. A Rousanne is a floral wine by the nose. It has a subtle opening with a good finish. Some might say, it is very similar to a Chardonnay, but with out the oak and tannins; it has an almost buttery feel to the palate. It is a lovely wine that pairs easily and very well with this recipe; as well as many other foods.