My wonderful neighbour swung by while I was trying desperately to revived my brown sun bleached grass this weekend with some home grown luscious red beauties. I explained I wouldn't use them as Little Ugh and myself do not eat them (unless in ketchup, or cooked).
She didn't care.
I ended up with 6.
I heart my neighbours, they are wonderfully neighbourly.
They watch my house when I am away, they take in my mail, they feed my cat, and they force veggies down my throat even if I protest (lovingly of course).
Alright, I won't let them go to waste.
I could have made a pasta sauce, I suppose I still could.
Maybe the balance I will try my hand at homemade ketchup! That might be fun.
But today I decided that the cucumber in my fridge needed a partner in crime.
Fresh basil from the garden plus balsamic vinegar and olive oil seemed to be the smart way to dress it.
I hear it went well.
Or so "he" says (to my face)
I did make a bit too much for 1 serving so the concoction would be more for 3 or 4 servings which I will remember for the future. So as I post the recipe I am adding in extra tomato and cucumber to compensate for you.
I'm Listening To: Tiny Dancer - Elton John (because I am trying to get tickets for September!!)
Tomato Cucumber Salad
pinch of salt
1 tbsp. olive oil
2 tbsp. balsamic vinegar
3 tsp. fresh basil, torn (approx.)
fresh cracked pepper to taste
Peel and thinly slice the cucumber, add a pinch of salt and let stand at least 10 minutes to draw out some of the moisture.
Thinly slice the tomatoes, add a bit of fresh cracked pepper.
Place tomatoes and cucumbers in a bowl.
In a separate bowl add together oil, vinegar and torn basil.
Drizzle over the salad, toss and serve