Tomato Cucumber Salad
Ingredients
Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh thyme
- 2 teaspoons chopped fresh flat parsley
- 2 teaspoons fresh minced garlic
- 2 teaspoons balsamic vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
Salad
- 6 medium vine ripe tomatoes
- 1 English cucumber (peeled -or- unpeeled)
- ½ cup thinly sliced red onion
Instructions
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Add the olive oil, red wine vinegar, fresh thyme, chopped parsley, balsamic vinegar, honey, Italian seasoning, kosher salt and cracked black pepper to a pint size canning jar with lid. Shake vigorously and set it aside.
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Slice the tomatoes in ½ horizontally. Then slice into quarters, then slice each quarter in ½. (This should give you 6 cups.)
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Slice the cucumber in ½. Then slice the cucumber in ½ long ways. Slice each ½ cucumber into ¼ inch slices. (This should give you 2 ½ cups.)
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Add the quartered tomatoes, sliced cucumber and red onion to a large salad bowl.
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Pour the dressing over the salad and toss to combine.
Storage:
Store any leftovers in an airtight container for up to 2 days.
Tips:
- You can use a gallon size ziploc baggie to toss the salad in.
- If you do not have a pint size canning jar with a lid, you can add the dressing ingredients to a small mixing bowl and whisk to combine.
- You can substitute 2 teaspoons of dried thyme for the fresh thyme. You can also substitute 1 teaspoon of dried parsley for the fresh chopped parsley.
- Slice the tomatoes in ½ horizontally. Then slice into quarters, then slice each quarter in ½. (This should give you 6 cups.)
- Slice the cucumber in ½. Then slice the cucumber in ½ long ways. Slice each ½ cucumber into ¼ inch slices. (This should give you 2 ½ cups.)
Summer Corn Salad
Ingredients
Salad:
- 4 ears corn on the cob shucked and silks removed (or 3 ½ cups frozen sweet corn, thawed)
- 1 chopped English cucumber
- 1¼ cup quartered cherry tomatoes
- ¼ cup + 2 tablespoons finely diced red onion
- ½ cup crumbled feta cheese
Dressing:
- 4 tablespoons extra virgin olive oil
- 3 tablespoons honey
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh dill
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
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Fill a 5 – 6 quart stockpot ⅔ with water and heat on high. Once the water begins to boil, carefully add the ears of corn and boil for 5 minutes. Remove from the heat and rinse the ears under cold water. (If you are using thawed frozen corn, you can skip this step. You will not need to cook the thawed corn)
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Once the ears of corn are cooled, cut the corn off the cob and add to a large mixing bowl.
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Add the chopped cucumber, quartered tomatoes, diced red onion and crumbled feta cheese.
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Add the olive oil, honey, red wine vinegar, lime juice, parsley, basil, dill, kosher salt and cracked black pepper to a small mixing bowl. Whisk to completely combine.
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Pour the dressing over the salad and toss to combine. Serve immediately.
Storage:
Store any leftovers in an airtight container for up to 2 days.
Tips:
- You can use fresh cooked corn, grilled corn on the cob, or thawed frozen corn for this recipe.
- For even more zing, you can add 1 tablespoon of lime zest to the dressing.
- You can substitute halved grape tomatoes for the quartered cherry tomatoes. You can even substitute the colorful medley tomatoes (red, yellow and orange cherry tomatoes)
- You can substitute chopped mini cucumbers for the English cucumbers. The mini cucumbers have small seeds compared the large salad cucumbers.
- You can substitute lemon juice for the lime juice. You can also substitute bottled for the fresh juices, although fresh adds that extra zip of flavor.
Big Mac Salad (keto)
see continuation on next page
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