On Saturday, I planted my sweet basil in containers on the deck. The plants are tiny and tender, but it won’t be long before I have plenty for salads and pesto.
With an abundance of fresh tomatoes and cucumbers in supermarkets and at farm stands, the following recipe is one of my favorite summer salads. It’s super easy. I toss it together to taste, so have estimated the quantities here. Enjoy.
4 Roma tomatoes diced
1 small cucumber – peeled, quartered lengthwise, and chopped
1/2 of small red onion – sliced in thin rings
1/4 cup sweet basil, cut in thin strips
3 Tablespoons olive oil
3 Tablespoons red wine vinegar
Toss everything together and chill for 30 minutes before serving.
To make this a main dish, add chunks of fresh mozzarella cheese.
For more of a Greek flavor, add feta cheese and black olives. Replace the red wine vinegar with balsamic vinegar.