We’re lucky enough to have several friends who have had overflowing gardens this summer. We’ve helped them use up veggies that would have otherwise gone to waste, and that’s a pretty great thing! It’s a nice way to make super fresh side dishes.
For this particular salad, I mixed the cucumbers and onion from my friend’s garden with some fresh herbs from mine. The result was a deliciously crunchy salad that was bursting with the flavors of summer.
Summer Cucumber and Herb Salad
Big Flavors from a Tiny Kitchen – Ashley Covelli
4 cucumbers (about 3 cups total), seeded and chopped
1 cup grape tomatoes, halved
small red onion, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
2-4 tablespoons extra-virgin olive oil
2-4 tablespoons champagne vinegar
Gray salt and freshly cracked black pepper, to taste
Mix everything in a big bowl and enjoy!
Big Flavors Rating: 4 Stars
