Cherry Tomato and Cucumber Salad

This salad is so simple.  Straight from my garden where cherry tomatoes are ripening and tiny pickling cucumbers are finally starting to take off.  It's a favorite of mine at this time of year.  If you're not growing your own then a trip to the farmers' market is always fun!  I love walking up and down the aisles for local produce this time of year. 

The dressing is made with a few things I keep on hand.

This small jar of dried herbs and coarse sea salt is something I always have handy for making seasoned olive oil for dipping crusty French bread.  My grandsons love dipping their bread and they recently discovered that a grilled cheese tastes great dipped into the seasoned olive oil :)  The herb blend is simply equal parts dried basil and oregano with a good pinch of dried red pepper flakes and an extra big pinch of coarse sea salt.  Shake it up, put in a shallow dish and add extra-virgin olive oil.  Dip away!

I found it also makes a great dressing for fresh tomatoes. I just add a couple shakes of the herb blend, drizzle the salad with olive oil and add a tiny splash of good red wine vinegar.  Today, I added a salsa pepper that I am also growing and snipped some fresh basil over the top.  A little grind of black pepper. Toss. Eat. Enjoy.

Add a slice of baguette dipped in the seasoned olive oil - lunch is served! Even better eaten outdoors enjoying the late summer view.

This is more of a method than an actual recipe - feel free to experiment!

Cherry Tomato and Cucumber Salad with Herb Dressing

Printable Recipe Seasoned Herb Blend (to use as a dressing for tomatoes and cucumbers or to mix with olive oil for bread dipping) 1/4 cup dried California basil 1/4 cup dried Turkish oregano 1 teaspoon dried red pepper flakes 1-1/2 tablespoons coarse sea salt Put everything into a small jar and shake until blended together. To make seasoned olive oil for bread dipping, for one person place about 1 teaspoon in a small, shallow dish and cover with olive oil. To make the Cherry Tomato and Cucumber Salad: Cherry Tomatoes, cut in halves or quarters Small cucumbers or pickling cucumbers, sliced Sweet peppers or salsa peppers, diced (optional) Add as many tomatoes, cucumbers and peppers as you would like to serve each person. Season with the herb blend (about 1-2 teaspoons per person). Drizzle with a little extra virgin olive oil and add a small splash of red wine vinegar. Add freshly ground pepper to taste and toss. Add freshly chopped basil, if desired.

Kale Slaw with Balsamic Dijon Vinaigrette

Have you joined the kale bandwagon yet?  If you don't already know, kale is amazing for your health.  One cup of chopped kale contains a whopping 684% of a daily dose of vitamin K, 206% of vitamin A, 134% of vitamin C and 9% of calcium. On top of that, you also get some minerals like copper, potassium, iron, manganese, and phosphorus. And, it only has 33 calories!

Here is a delicious recipe for kale slaw - a great way to eat raw kale.  My initial inspiration to make this salad was the fact that I'm growing kale in a large container on my patio. I tried growing it in the ground but the bunnies found it way too delicious!

The variety of kale that I'm growing is called Dwarf Blue Curled Kale from Botanical Interests.  I just planted another large container of Red Winter Kale, also from Botanical Interests, for a fall crop (fingers crossed).

The great thing about kale is you just harvest a few leaves from each growing plant and it will keep growing more leaves!  I think I have about 15 plants in my large container.   

My second inspiration for this salad was a kale slaw post by Sue from View from the Great Island. It was the first time I had seen a kale slaw and I loved the idea. I did a little research and plucked ideas from her post and several other recipes I found online and came up with my version of this wonderful slaw.  It has ribbon-cut kale, shredded carrots, shredded red cabbage, sliced green onions, chopped parsley and toasted sunflower seeds. The dressing is a Balsamic-Dijon Vinaigrette.  A delicious combination of flavors!  The first time I served it alongside grilled halibut for guests.  The second time, was as a side for burgers on the grill for my family.  The third time, for my lunch you see here.  

Next time, I'll try adding some chopped dried cherries or dates - Mmmmm! 

You don't have to grow your own kale to enjoy this salad.  Many stores stock baby kale in clam boxes or bags, or bunches of fresh kale on the produce shelves near the lettuces. 

This would make a delicious salad to take to work with a slice of crusty bread or a few grilled chicken slices on top.  Or, simply enjoy lunch at home with a good magazine.  I don't think you'll be disappointed! 

Kale Slaw with Balsamic Dijon Vinaigrette

Printable Recipe

Makes 2 main dish portions or 4 side-dish portions

Salad:

2 cups of kale leaves, stems and any thick veins removed - make a stack and slice into ribbons
1 cup of red cabbage, core removed, sliced thinly into strips
1 large carrot, shredded on the large holes of a box grater
1-2 green onions, sliced thinly, including some of the light green part
1/2 cup parsley, stems removed and chopped (could also add 1 tablespoon of chopped fresh basil if you have it)
1/2 cup roasted, salted sunflower seeds (you could also sub toasted pine nuts)
1/4 cup chopped dates or chopped dried cherries (optional)

Dressing:

1/8 cup of good balsamic vinegar
1 teaspoon Dijon mustard
1/3 - 1/2 cup extra virgin olive oil
1/8 teaspoon Red Pepper Flakes
1/4 teaspoon each Salt and Pepper

Slice and chop kale, red cabbage, carrot, green onions and parsley (can be done in the morning and placed into a plastic container or zipper bag. Refrigerate until ready to use.

To make the dressing, place the balsamic vinegar, Dijon mustard, red pepper flakes and salt and pepper in a small bowl. Gradually whisk in the 1/3 cup of olive oil until emulsified. Taste and add more olive oil or seasonings if desired. Also may be made in the morning and refrigerated, covered until ready to use.

About 30 minutes to one hour before serving*, place the kale mixture in a salad bowl. Add the sunflower seeds and dates, if using. Add the dressing, a little at a time, and toss until well coated. Allow to stand or refrigerate until ready to serve.

*Note: The thicker and tougher the kale, the longer the salad should be dressed ahead of time. I used baby kale from my garden so all it needed 30 minutes to rest.