Light and Healthy Summer Tomato Salad [Intro to Cooking]

By Ari

Tomato and Cucumber Salad with Goat’s Cheese and Basil

In the almost unbearable summer heat, my only desire in the kitchen is to use my stove/oven as sparingly as possible. My west-facing-window-unit-only apartment is not the ideal location for cooking in the summer, so this recipe is a warm (pun intended) welcome.

This salad has quickly become a staple in my home. I have enjoyed it as a side to a steak and, after some dicing, as a topping for bruschetta.

If you are new to the cooking game, this is a perfect recipe for you! There is literally nothing you can do to ruin this (minus losing an appendage in the dicing process). The beauty of this dish lies in its simplicity.

Ingredients:

• 4-5 medium tomatoes
• 1/2 large cucumber
• 1/2 cup Goat or Feta cheese
• 2 tbsp Olive oil
• 3 tbsp Balsamic Vinegar
• a few sprigs of basil, diced
• salt and pepper

Prep Time: 10 minutes
Serves: 2-3 people

1. Cut tomatoes into a 1/2 inch dice, then de-seed them (best done over your sink).
2. Half the cucumber, length wise. Thinly slice the halves.
3. Combine in a bowl with the goat’s cheese and chopped basil.
4. Drizzle with olive oil and balsamic vinegar.
5. Salt and Pepper to taste.
6. Toss and serve cold.

Pro-Tips:

1. After de-seeding the tomatoes, rinse them with cool water and pat dry with paper towels. Eliminating as much liquid as possible is key.
2. Be generous with the salt and pepper.
3. Serve immediately after tossing.