This is a classic summer salad because tomatoes and cucumbers are perfectly in season. I generally like to nourish my body with what the earth is providing my local area at that time. Sure, you can buy anything at any time of year because we no longer grow and pick our food, but get it shipped from all over the world. But that doesn’t mean it’s good for us to eat fruits and veggies out of season. The vitamins and minerals that produce carries when grown locally and organically and in season will always be superior to something picked too early and ripened on a truck or plane.
INGREDIENTS
- 2 red tomatoes
- 2 persian cucumbers
- extra virgin olive oil
- lemon
- Himalayan salt
- pepper
- dried basil or parsley (optional)
- goat or sheet feta (optional)
METHOD
- Chop tomatoes and cucumbers into small chunks.
- Pour in a couple tbsp olive oil.
- Squeeze in about 1/2 lemon.
- Add salt + pepper + any dried herbs to taste.
- Drizzle with feta.
The amount listed is a single-person salad so adjust as needed for more people.
