Welcome to your new favorite summer (food) obsession: Balsamic Tomato Cucumber Salad. Don’t believe me? Here’s why you’ll love it:
1) It’s easy as pie to make. (But not really pie because we all know how much I struggle with gluten-free baking)
2) It tastes so incredibly fresh, it could’ve just come out of the garden
3) It highlights gorgeous summer produce and is PACKED with flavor without tons of ingredients or steps.
That’s the beauty of summer produce – it’s so good on its own, you barely need to do anything to it to really bring its best flavors out. I’ve been making this salad at least twice a week since we started getting tomatoes at my CSA (so like…the beginning of June?), and we never get tired of it.
And seriously, it’s that simple! Just cut up all your tomatoes and cucumbers in bite-sized pieces, sprinkle with sea salt, pepper, and garlic, and drizzle with balsamic. Toss. Wanna get a little fancy? Add some fresh chopped herbs in there (basil is my favorite), or sub sea salt for truffle salt. That’s it! Love feta? Add some of that in there. Or maybe some olives. Or be like Bon Qui Qui…”We can do it your way, but don’t get crazy.”
- 2 cups diced tomatoes
- 2 cups diced cucumbers
- 3-4 Tbsp balsamic vinegar
- 1 tsp garlic powder
- ½ - 1 tsp sea salt
- ¼ tsp black pepper
- Optional Add-ins
- Substitute truffle salt for the sea salt
- Throw in some fresh chopped summer herbs like basil!
- Combine all the ingredients in a large bowl and stir gently until all the flavors are combined. Start with ½ tsp sea salt, and add additional salt, to your taste.