Let me just say, I know this isn't the sort of recipe you have never heard of before. I know it isn't something you have never tried (unless you are my carnivore then you have definitely never had this dish). Consider it a friendly reminder. The truth is, as I have told you before, I need ways to use up some of the tomatoes the carnivore and I grew this summer. See, since the carnivore doesn't eat them, I keep having to get creative. Well, maybe creative isn't the right word for this post. (In my defense I have made some exciting things - like fried green tomatoes and golden gazpacho).
A fellow food blogger has this great series going called, "You grew a garden, so now what?" that you can find here. This post is something along those lines really. Consider this my contribution to those of you, like me, who suddenly have an abundance of tomatoes (or cucumbers for that matter) on your hands. This is a public service announcement really. Okay, this is just a tomato and cucumber salad. But it is really good.
To make this dish, which helps you cling to summer a bit longer, simply slice a few medium tomatoes and a large cucumber. Toss them in a large bowl with kosher salt, freshly ground pepper, 2 tblsp of red wine vinegar, and 2 tblsp of olive oil. Place them in a shallow dish, cover, and chill in the refrigerator for at least thirty minutes to let the flavors soak in and chill the veggies. You can also add in a little onion sliced thin if you like.
I like this at lunch with other traditional summer dishes - like potato salad. You can also serve it at dinner as a side dish though. I often have this when the carnivore is stuffing himself with starches. Since its so easy to make its no problem to make a batch for myself. Of course, it is a wonderful and quick thing to bring to a backyard bar-b-que too.
So there it is. Nothing flashy. Nothing new. Nothing revolutionary. Just a simple recipe. Enjoy!