Hot summer days are ahead of us as we weave our way into the month of June. Sometimes you just want something light for lunch or dinner and this salad would be what you’re looking for. It’s a great companion for grilled chicken or fish too. The flavors have a beautiful Mediterranean flare with the Kalamata olives and feta cheese that I know you’ll delight in.
Cucumber, Tomato and Feta Salad (Recipe courtesy of Epicurious.com)
-6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
-2 large tomatoes (about 1 pound total), coarsely chopped
-1 bunch scallions, chopped
-1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
-1 7-ounce package feta, crumbled, divided
-1/2 cup coarsely chopped fresh mint
-6 tablespoons extra-virgin olive oil
-1/4 cup fresh lemon juice
-Kosher salt and freshly ground black pepper
-Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl.
-Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper.
-Pour dressing over salad; toss to coat.
-Season to taste with salt and pepper.
-Sprinkle remaining half of feta over and serve.
YIELD: Makes 8 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Summer Strawberry Rum Fizzle
-Use a low ball glass
-1 1/2 oz. of spiced rum
-2 strawberries, sliced and muddled
-Fill it up with Strawberry sparkling water (I used Clear American brand Strawberry sparkling water. You can find it at Walmart. Feel free to use your favorite brand of Strawberry sparkling water but make sure there’s some sweetness to the water, otherwise it won’t taste the same.)
-Add ice cubes