I love this recipe because it’s quick to assemble and perfect for using the produce and herbs from your summer garden.
I’ve prepared this salad with students from the Delaware Community School Friendship Garden and as a cooking demonstration at the New York State Fair. This dish reminds me of those moments which are undoubtedly some of my favorite summer cooking memories.. 🙂
- 2 large cucumbers
- 2 pints cherry tomatoes or 4 large heirloom tomatoes
- 2-3 large cloves of garlic
- 5-6 fresh basil leaves
- Olive oil
- Balsamic vinegar
- Garlic powder
- Black pepper
- Cut all of the cherry tomatoes in half OR coarsely chop heirloom tomatoes and put them into a large bowl.
- Slice the cucumber into spheres and put them into the large bowl.
- Mince the garlic cloves and put into the large bowl. Mix evenly.
- Pour ¼ cup of balsamic vinegar into the bowl (you may need more, depending on preference).
- Pour ¼ cup of olive oil into the bowl (you may need more, depending on preference).
- Rip up 5-6 fresh basil leaves and put into the bowl.
- Add a pinch of salt, garlic powder, and pepper into the bowl and mix evenly.