How excited are you all in the northern hemisphere that summer is winding down? I am very excited to think about pulling out flannel shirts, boots, scarves and best of all – jackets!
Hello, my name is Tina and am a hoarder of jackets. Stupid thing to have a weakness for when I live in steamy ol’ Florida. But there it is, that’s what I love and so, I will tell you…. I currently have 6 motorcycle jackets and I could easily get by with 3. One ventilated for the hot weather, one medium weight for chilly weather and one for very cold temps and dealing with wind chill in the months of December through February.
But yeah, I have six jackets and love them all. And this has what to do with summer salads? Nothing. I just got on a roll typing about my winter clothing.
My purpose is to share a cool Cucumber and Tomato Salad I tossed together for a dinner recently. My preference for cucumbers is to have them diced instead of sliced in salads. I chopped a half a cuke and about ¾ pint of cherry tomatoes and a bit of a small onion, maybe a ¼ cup of onion in total.
Stir this up gently and drizzle your favorite dressing over the salad. I think an olive oil based dressing works best. It’s that simple.
This wouldn’t make a great main meal salad, not enough bulk, but it’s a great little side for a variety of meals.
Note: I was preparing this post pre-Hurricane Hermine so it's not indicative of what we ate during the storm. But for next week's offering I have a few things to share we prepared in preparation of losing electricity. Got it all ready and cooked in case we needed to heat food using the camp stove.
Linking up to Deb at Kahakai Kitchen for her Souper Sunday and with Beth Fish's Weekend Cooking Series.