Fresh Tomato and Cucumber Summer Market Salad
International travel,visitors, and soaking up the summer sun and enjoying my city have kept me away from the blog world for too long. Today the City of Portland is a completely different city than it was 3 months ago. It’s a living breathing entity with people streaming in and out of restaurants and bars. Plays and music seem to be in our local park every day and there is definitely a festival every single weekend.
When the rain begins again, everyone goes inside, the music gets quiet, and the streets empty. Until that time, I know I will be outside and soaking up these last dog days of summer. To celebrate summer, I made a fresh salad with ingredients that I found at the farmers market. I grow both of these plants in my garden, but alas, my tomatoes and still green
and my cucumbers aren’t as prolific as I would like.
Thankfully the farmers know what they are doing, so I picked up some lovely tomatoes and cucumbers this afternoon during my lunch break and came home and got to work on a salad that really celebrates summer!
This salad starts with chopping vegetables and emulsifying a spicy and umami laden dressing.
The finished product is a juicy, fresh salad that is a great accompaniment to any summer themed dinner.
For the Salad:
6 small tomatoes or 4 large tomatoes, cut into cubes
1 1/2 large cucumbers, chopped into small pieces
1 avocado, diced
1/2 tsp Maldon sea salt (or other large flake sea salt)
5-10 basil leaves,cut chiffonade style
For the Dressing:
1 tsp sesame oil
3 tsp chili garlic sauce
2 tbs rice wine vinegar
1 tbs low sodium soy sauce
1 tsp honey
Place all chopped vegetables in a large serving bowl, reserving the basil for later. Sprinkle sea salt atop the vegetables and begin to prepare the dressing. To prepare the dressing place all ingredients in a mixing bowl and whisk until evenly combined. Pour dressing into vegetable mix and stir until evenly dressed. Sprinkle basil atop the dressed salad, serve, and enjoy these last days of summer!